Description
A quick and flavorful breakfast made by cooking eggs in fragrant pesto and serving them over toasted bread with creamy cheese for a simple yet gourmet meal.
Ingredients
- 2 eggs
- 1 tablespoon pesto
- 1 slice bread, toasted
- 1 tablespoon cream cheese or ricotta
- Salt to taste
- Black pepper to taste
- Red pepper flakes (optional)
Instructions
- Heat a small nonstick skillet over medium heat.
- Add the pesto to the skillet and warm it for about 30 seconds until fragrant and slightly sizzling.
- Crack the eggs directly into the skillet on top of the pesto.
- Cook the eggs until the whites are set and the yolks reach your desired doneness. Cover the pan briefly if needed to cook the tops evenly.
- While the eggs cook, spread cream cheese or ricotta over the toasted bread.
- Place the cooked eggs on top of the prepared toast.
- Season with salt, black pepper, and red pepper flakes if desired before serving.
Notes
- Add sliced avocado for a creamy texture and extra nutrients.
- Top with smoked salmon or turkey slices for added protein.
- Sprinkle grated parmesan cheese over the eggs for extra richness.
- Add sliced cherry tomatoes or fresh arugula for brightness and freshness.
- Best enjoyed immediately after cooking for the best texture.
- If needed, store leftovers in an airtight container in the refrigerator for up to 1 day.
- Reheat gently in a skillet over low heat or microwave briefly to avoid overcooking the eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 370mg
