Description
A quick and nourishing breakfast featuring golden toasted bread, runny eggs, and a swirl of fresh pesto. This recipe is the perfect balance of texture and flavor, ready in minutes.
Ingredients
Scale
- 2 large eggs
- 2 thick slices of sourdough or country-style bread
- 2 tablespoons pesto
- 1 teaspoon olive oil
- Pinch of salt
- Black pepper to taste
- Chili flakes (optional)
- Microgreens or fresh herbs (optional)
Instructions
- Heat a non-stick pan over medium-low heat and toast your bread until golden and crispy.
- If your pesto is cold, warm it slightly in a small bowl.
- Add olive oil to the pan and gently crack in the eggs. Cook until whites are set and yolks are soft.
- Place the toasted bread on plates and top each with a cooked egg.
- Spoon warm pesto over the eggs, letting it naturally spread.
- Season with salt, pepper, and optional chili flakes. Garnish with microgreens or herbs if desired.
- Serve immediately and enjoy while warm.
Notes
- Use fresh eggs for the best texture and flavor.
- Thicker bread slices hold up better under the toppings.
- Homemade pesto adds extra freshness and depth.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 1g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 370mg
Keywords: pesto eggs, breakfast toast, healthy eggs, vegetarian breakfast, eggs on toast