Rhode Island johnnycakes with fried eggs and arugula-pistachio pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Rhode Island johnnycakes with fried eggs and arugula-pistachio pesto

Vegetarian, Soy-Free

2 Servings, 630 Calories/Serving

25–40 Minutes

In our California version of New England–style johnnycakes, we blend cornmeal batter with grated zucchini and sun-dried tomatoes.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic zucchini or other summer squash
  • ½ ounce sun-dried tomato strips (not in oil)
  • 3 organic eggs
  • Sun Basket cornbread mix (cornmeal - all-purpose flour - sugar - baking powder - kosher salt)
  • 3 tablespoons grated Parmesan
  • ¼ pound organic grape or cherry tomatoes
  • 1 head organic butter or other lettuce
  • Sun Basket caper vinaigrette (EVOO - capers - red wine vinegar - Dijon mustard - garlic)
  • Sun Basket arugula-pistachio pesto (EVOO - arugula - pistachios - Parmesan - garlic - honey - lemon juice - kosher salt - Aleppo chile flakes)

Shine from the Inside Out

Trying to add a nutritious punch to your meals? Almost any green vegetable or herb, once blended with nuts and olive oil, can become a silky sauce akin to pesto. Our version here features peppery arugula for a dose of vitamin A for skin and eye health plus nutty pistachios that bring satiating heart-healthy fats.

Ingredient IQ

A johnnycake is a flat cornmeal cake typically fried on a griddle or baked. They have also been called journey cakes, as in the past they were often packed for long trips and cooked along the way.

Nutrition per serving

Calories: 630, Protein: 22g (44% DV), Fiber: 6g (24% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 4.5g, Saturated Fat: 7g (35% DV), Cholesterol: 250mg (83% DV), Sodium: 1240mg (52% DV), Carbohydrates: 60g (20% DV), Total Sugars: 19g, Added Sugars: 11g (22% DV).
Contains: Milk, Eggs, Tree Nuts (pistachio), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the johnnycake batter

  • Using the large holes of a box grater, coarsely grate the zucchini. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.
  • Finely chop the sun-dried tomatoes.
Crack 1 egg [2 eggs] into a large bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended. Stir in the cornbread mix and Parmesan, then gently stir in the zucchini and sun-dried tomatoes. Add ¼ cup [½ cup] very hot tap water, season generously with salt and pepper, and stir until well combined.


Cook the johnnycakes

In a large frying pan over medium heat, warm 1 to 2 tablespoons butter (from your pantry) or oil until hot but not smoking. Using a ladle or ⅓-cup measure, add ⅓ cup batter for each johnnycake, being careful not to crowd the pan. Cook until lightly browned underneath, 3 to 5 minutes. Flip the cakes and cook until lightly browned on the other side, 2 to 4 minutes. Transfer to a plate. Add more butter or oil between batches if needed. Wipe out the pan.
While the johnnycakes cook, prepare the salad.


Make the salad

  • Cut the tomatoes in half.
  • Trim the root end from the lettuce; coarsely chop the leaves.
In a medium bowl, toss together the tomatoes, lettuce, and half the caper vinaigrette (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.


Fry the eggs

In the same pan used for the johnnycakes, warm 1 to 2 teaspoons butter or oil over medium heat until hot but not smoking. Crack the remaining eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.


Transfer 2 johnnycakes to each individual plate and drizzle with the arugula-pistachio pesto. Serve the fried egg, salad, and remaining vinaigrette on the side.

Kids Can!

  • Squeeze the zucchini in a towel.
  • Stir the johnnycake batter.
  • Assemble the salad.
  • Drizzle the johnnycakes with pesto.