Description
A simple and flavorful breakfast recipe featuring perfectly cooked eggs on a bed of pesto, served atop toasted sourdough bread spread with creamy herbed goat cheese. This dish balances aromatic pesto with rich goat cheese and perfectly seasoned eggs for a quick and elegant meal.
Ingredients
Scale
Eggs and Pesto
- 2 tablespoons pesto
- 2 eggs
- Pinch of kosher salt
- Pinch of ground black pepper
- Pinch of red pepper flakes (optional)
Bread and Cheese
- 2 slices sourdough bread
- 2 ounces herbed goat cheese
Instructions
- Heat Pesto in Pan: Preheat a medium frying pan over medium heat and spread the pesto evenly across the surface of the pan to warm it up and infuse the eggs with its flavor.
- Cook Eggs: Crack the eggs gently into the pan directly on top of the pesto. Season the eggs with kosher salt, ground black pepper, and red pepper flakes if using. Allow the eggs to cook for 4-5 minutes until the whites are completely set but yolks remain runny or cooked to your preference.
- Toast Bread and Prepare Cheese: While the eggs cook, toast the sourdough bread slices until golden and crisp. Once toasted, generously spread the herbed goat cheese evenly over each slice while the bread is still warm for easy spreading and melty texture.
- Assemble and Serve: Carefully transfer the cooked eggs from the pan onto each slice of cheese-covered toast. Serve immediately to enjoy the contrast of warm eggs, creamy cheese, and aromatic pesto on crunchy bread.
Notes
- You can omit red pepper flakes for a milder flavor.
- Use fresh pesto for best aroma and taste.
- For runny yolks, avoid flipping the eggs and cook gently.
- Herbed goat cheese can be substituted with plain goat cheese with fresh herbs added.
- Serve with a side of fresh greens or tomatoes for a balanced meal.
