Description
A quick and flavorful breakfast featuring eggs cooked on a bed of vibrant pesto, served over toasted sourdough bread spread with creamy herbed goat cheese. This recipe combines rich, savory flavors in just 15 minutes, perfect for a satisfying morning meal.
Ingredients
Scale
For the Eggs and Pesto
- 2 tablespoons pesto
- 2 eggs
- Pinch of kosher salt
- Pinch of ground black pepper
- Pinch of red pepper flakes (optional)
For the Toast
- 2 slices sourdough bread
- 2 ounces herbed goat cheese
Instructions
- Prepare the Pan with Pesto: Preheat a medium frying pan over medium heat. Spread the pesto evenly across the surface of the pan to create a flavorful cooking base for the eggs.
- Cook the Eggs: Crack the eggs directly onto the pesto in the pan. Season with kosher salt, ground black pepper, and optional red pepper flakes. Cook for 4 to 5 minutes until the egg whites are fully set but the yolks remain runny or cooked to your preference.
- Toast the Bread and Add Cheese: While the eggs cook, toast the sourdough bread slices until golden and crisp. Once toasted, spread each slice evenly with herbed goat cheese for a creamy, fragrant layer.
- Assemble and Serve: Carefully lift the cooked eggs from the pan and place them on top of the goat cheese-covered sourdough toasts. Serve immediately to enjoy the best texture and flavor.
Notes
- Using fresh pesto enhances the flavor, but store-bought is a convenient alternative.
- Adjust the cooking time of eggs according to your preferred yolk consistency.
- Herbed goat cheese adds an aromatic touch, but plain goat cheese or cream cheese works as substitutes.
- For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce before serving.
- To make this recipe vegetarian, ensure that the pesto does not contain animal-based cheese or use a vegan pesto alternative.
