Bring a medium saucepan of water to a boil and gently lower the eggs into the water.
Turn off the heat and cover, letting the eggs cook for 6 minutes, then immediately submerge into an ice bath and cool completely.
In a small saucepan bring salted water to a boil and blanch the peas until they are bright green and tender, about 3-4 minutes.
Transfer the peas to an ice bath and cool completely. (skip this step if using frozen peas).
In a blender or food processor pulse the peas, pine nuts, basil, kale, garlic, salt, pepper, pepper flakes and cheese together slowly drizzling the olive oil to make a pesto.
Spread the pea pesto onto the toast.
Peel the eggs and serve on top of the pesto sprinkling with salt and pepper. Enjoy!