Feta Pesto Fried Eggs

Ingredients

• 50 g Feta Cheese (crumbled; can use feta dollet)
• 1 Tbsp Basil Pesto (store‑bought or homemade)
• 2 large Omega‑3 Eggs (free‑range, omega‑3 enriched)
• 1 tsp Olive Oil (for frying; extra‑virgin preferred)
• 0.5 medium Avocado (ripe, sliced)
• 2 slices Sourdough Bread (thick‑cut; toasted)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground, to taste)

Instructions

1. Prepare Ingredients

   Crumble the feta cheese into a small bowl, have the pesto ready, slice the avocado, and set the sourdough slices aside for toasting.

   Time: PT5M

2. Fry the Egg with Feta and Pesto

   Heat the non‑stick skillet over medium heat (≈350°F) and add the teaspoon of olive oil. Sprinkle the crumbled feta evenly, then dollop the pesto on top. Crack the two eggs into the pan, keeping the yolks whole. Cook for about 3‑4 minutes, covering the pan for the first minute to set the whites, until the whites are set but the yolks are still runny.

   Time: PT4M

   Temperature: Medium heat (≈350°F)

3. Toast the Bread and Spread Avocado

   While the egg finishes, toast the sourdough slices until golden brown. Spread the sliced avocado evenly over each toast, then season with a pinch of salt and pepper.

   Time: PT2M

4. Assemble and Serve

   Place each fried feta‑pesto egg on top of the avocado‑smothered toast. Sprinkle with an additional pinch of salt and pepper if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g