Pesto Eggs on Sourdough Bread offers a delightful breakfast or brunch option by blending the creamy richness of pesto with protein-rich eggs atop toasted sourdough bread. Ideal for those seeking a flavorful and satisfying meal, this dish can be swiftly prepared. The harmonious combination of crispy bread, luscious pesto, and soft yolks delivers an enticing texture and flavor combination that will have you returning for more.
Ingredients
- 4 slices sourdough bread
- 4 tbsp pesto
- 4 eggs
Instructions
- Preheat the oven to 375°F (190°C) to toast the bread if not using a toaster.
- Toast the sourdough bread slices until golden brown in the oven or toaster.
- Spread 1 tablespoon of pesto evenly on each slice of toasted bread.
- In a non-stick skillet over medium heat, add a small amount of oil or non-stick spray.
- Carefully crack the eggs into the skillet and cook until the whites are set but the yolks remain runny, about 3 to 4 minutes.
- Place one fried egg on top of each pesto-covered slice of bread.
- Sprinkle with salt and freshly ground black pepper.
- Serve immediately while hot.
Keywords: Pesto, Eggs, Toasted Bread, Quick Meal, Breakfast
Spice Rack: Salt, Pepper
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