Pesto fried eggs!

Ingredients

• 2 slice Sourdough Bread (store‑bought or homemade, sliced about 1/2 inch thick)
• 2 large Eggs (room temperature for even cooking)
• 2 tablespoon Pesto (store‑bought or homemade basil pesto)
• 1 tablespoon Chili Oil (store‑bought or homemade chili‑infused oil)
• 1 tablespoon Unsalted Butter (for toasting the bread and frying the eggs)
• to taste pinch Salt
• to taste pinch Black Pepper

Instructions

1. Toast the Sourdough

   Place the sourdough slices in a toaster or under a broiler and toast until golden brown with a light char on the edges.

   Time: PT3M

2. Heat the Skillet

   Add the butter to a skillet over medium heat and let it melt, swirling to coat the surface.

   Time: PT1M

3. Fry the Eggs

   Crack the eggs directly into the skillet, season with salt and pepper, and cook until the whites are set but the yolks remain runny, about 3 minutes for sunny‑side‑up.

   Time: PT3M

4. Add Pesto

   Spoon the pesto over each egg, letting it melt into the whites for about 30 seconds.

   Time: PT30S

5. Assemble and Finish

   Place the toasted sourdough on a plate, slide the pesto‑topped eggs onto the bread, and drizzle the chili oil over the top. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

2g