Pesto Eggs

Ingredients

• 2 large Eggs (room temperature)
• 2 tbsp Pesto (store‑bought or homemade)
• 2 slices Bread (toasted; sourdough or whole grain works best)
• 2 tbsp Ricotta Cheese (soft, room temperature)
• 0.5 avocado Avocado (ripe, smashed)
• 1 tsp Honey (optional, for a touch of sweetness)
• to taste pinch Salt
• to taste pinch Black Pepper
• to taste pinch Red Pepper Flakes (optional, for heat)

Instructions

1. Gather and prep ingredients

   Slice the bread, scoop ricotta into a bowl, halve the avocado and smash it with a fork, measure pesto, and crack the eggs into a separate small bowl.

   Time: PT2M

2. Toast the bread

   Place the bread slices in the toaster and toast to a golden‑brown crisp.

   Time: PT2M

3. Heat skillet with pesto

   Put the non‑stick skillet over medium heat, add 2 tbsp pesto, and let it melt, coating the surface evenly.

   Time: PT1M

   Temperature: medium

4. Cook the eggs

   Slide the eggs into the pesto‑coated skillet. Cook sunny‑side‑up until the whites are set but the yolk remains runny, about 2‑3 minutes. Optionally cover the pan briefly to set the tops faster.

   Time: PT3M

   Temperature: medium

5. Assemble toast with toppings

   Spread ricotta on each toasted slice, top with smashed avocado, place a pesto‑cooked egg on each, drizzle honey, and season with salt, black pepper, and red pepper flakes.

   Time: PT2M

6. Serve immediately

   Plate the assembled toast and serve while the eggs are hot.

   Time: PT0M

Nutrition Facts

Calories

300

Protein

12g

Carbohydrates

30g

Fat

18g

Fiber

4g