Description
A quick and flavorful breakfast featuring eggs cooked in pesto and served on toasted sourdough bread with creamy herbed goat cheese. Perfect for busy mornings or leisurely brunches.
Ingredients
Scale
- 2 tablespoons pesto
- 2 eggs
- Pinch of kosher salt
- Pinch of ground black pepper
- Pinch of red pepper flakes (optional)
- 2 slices sourdough bread
- 2 ounces herbed goat cheese
Instructions
- Preheat a medium frying pan over medium heat and spread pesto evenly across the pan.
- Crack the eggs into the pan on top of the pesto. Season with salt, pepper, and red pepper flakes. Cook for 4-5 minutes, until the egg whites are set.
- While the eggs are cooking, toast the sourdough bread and spread herbed goat cheese over each slice once toasted.
- Assemble by placing the cooked eggs on the cheese-covered toast and serve immediately.
Notes
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to maintain texture.
- Add sautéed vegetables or swap cheeses for variations.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 640g
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 195mg