PESTO EGGS! This is one of my favorite breakfast ideas that my whole family loves!! 🍳

Ingredients

• 2 tablespoons Basil Pesto (store‑bought or homemade; acts as cooking oil)
• 2 Large Eggs (room temperature for even cooking)
• 2 slices Sourdough Bread (thick‑cut for sturdy toast)
• 1 Ripe Avocado (peeled, pitted, and sliced)
• 2 tablespoons Ricotta Cheese (soft, spreadable)
• to taste Sea Salt
• to taste Freshly Ground Black Pepper
• optional pinch Crushed Red Pepper Flakes (for a mild heat)

Instructions

1. Prepare Ingredients

   Slice the avocado, spread ricotta onto a small bowl, and have the pesto, eggs, and bread ready on the counter.

   Time: PT5M

2. Toast the Bread

   Toast the sourdough slices until golden and crisp.

   Time: PT2M

   Temperature: 350°F

3. Cook Eggs in Pesto

   Heat the frying pan over medium heat, add the pesto and swirl to coat the surface. Crack the eggs directly into the pan and cook 2‑3 minutes until whites are set but yolks remain runny.

   Time: PT5M

   Temperature: medium heat

4. Assemble the Toast

   Spread a thin layer of ricotta on each toasted slice, top with avocado slices, place the pesto‑cooked egg on each, and finish with a sprinkle of sea salt, black pepper, and optional red‑pepper flakes.

   Time: PT3M

Nutrition Facts

Calories

540

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

6g