Pesto Eggs

Ingredients

• 2 slices Sourdough Bread (fresh, sturdy slices)
• 2 slices Fresh Mozzarella Cheese (thick slices, about 2 oz total)
• 2 Large Eggs (room temperature)
• 2 tablespoons Basil Pesto (store‑bought or homemade)
• to taste Salt
• to taste Black Pepper

Instructions

1. Slice the Bread

   Place the sourdough loaf on a cutting board and slice off two even pieces about ½‑inch thick.

   Time: PT2M

2. Slice the Mozzarella

   Cut the fresh mozzarella into two thick slices, roughly 1 cm thick.

   Time: PT2M

3. Cook Pesto Eggs

   Heat the non‑stick skillet over medium heat, add the pesto, then crack the two eggs directly into the pesto. Season with salt and pepper and let fry until the whites are set but the yolks are still runny.

   Time: PT5M

   Temperature: medium heat

4. Toast Mozzarella Bread

   Lay the mozzarella slices on each bread slice, then place the bread under a toaster oven or grill set to 375°F until the cheese melts and the edges of the bread turn golden, about 3 minutes.

   Time: PT3M

   Temperature: 375°F

5. Assemble and Serve

   Transfer the toasted mozzarella bread onto a plate and gently slide the pesto‑cooked eggs on top. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

20 g

Carbohydrates

40 g

Fat

30 g

Fiber

2 g