Pesto Eggs on Sourdough

Elevate your breakfast with this flavorful combination of pesto eggs layered over crispy sourdough toast.

Ingredients

• 4 large eggs
• 1/4 cup pesto sauce
• 4 slices sourdough bread
• 2 tablespoons olive oil
• 1/2 cup cherry tomatoes, halved
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat a skillet over medium heat and add 1 tablespoon of olive oil.
2. Toast the sourdough slices in the skillet for 2-3 minutes on each side until golden and crispy. Remove and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil.
4. Add the cherry tomatoes, season with salt and pepper, and sauté for about 3 minutes until they start to soften.
5. Reduce heat to low and add pesto sauce to the skillet, stirring to combine with the tomatoes.
6. Crack the eggs into the skillet, nestling them within the pesto mixture.
7. Cover and cook for 5-7 minutes until the egg whites are set but yolks remain runny.
8. Top each slice of sourdough with a pesto egg and some sautéed tomatoes.
9. Serve immediately, garnished with additional black pepper if desired.

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