Imagine waking up to the rich, tangy flavor of sun-dried tomato pesto, the creaminess of ricotta, and perfectly cooked eggs nestled on a crispy slice of toast. Sun-Dried Tomato Pesto Eggs with Ricotta on Toast is a simple yet gourmet breakfast that’s packed with flavor and nutrition. It’s perfect for busy mornings, lazy weekends, or whenever you need a satisfying meal that’s both indulgent and nourishing.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 10 minutes, making it perfect for busy mornings.
- Protein-Packed: Eggs and ricotta provide a great source of protein to keep you full.
- Rich & Flavorful: Sun-dried tomato pesto adds a deep, tangy taste that elevates your breakfast.
- Versatile & Customizable: Works well with different breads and toppings.
Ingredients for Sun-Dried Tomato Pesto Eggs with Ricotta on Toast
Here’s everything you need to make this delicious and satisfying breakfast:
| Ingredient | Quantity |
|---|---|
| Sun-dried tomato pesto | 3 tablespoons |
| Medium or large eggs | 2 |
| Salt | ½ teaspoon (to taste) |
| Dry oregano | ½ teaspoon (to taste) |
| Sprouted or Ezekiel bread (or choice of bread) | 1 slice |
| Ricotta (or cream cheese, optional) | 1 tablespoon |
| Fresh parsley or basil | For garnish |
Step-by-Step Instructions to Make Sun-Dried Tomato Pesto Eggs with Ricotta on Toast
1. Prepare the Toast
- Toast your slice of sprouted or Ezekiel bread to your desired level of crispiness.
- If using, spread ricotta or cream cheese on the warm toast for added creaminess. Set aside.
2. Cook the Pesto Eggs
- Heat a non-stick skillet over medium heat.
- Add 3 tablespoons of sun-dried tomato pesto and spread it evenly.
- Once the pesto starts to sizzle, gently crack the two eggs into the skillet, placing them on top of the pesto.
- Season with salt and oregano to taste.
- Cook the eggs for 2-3 minutes, or until the whites are set but the yolks remain runny. If you prefer firmer yolks, cook for an additional 1-2 minutes.
- For even cooking, cover the skillet with a lid for 1-2 minutes.
3. Assemble the Dish
- Carefully slide the cooked eggs with the pesto onto your prepared toast.
- Garnish with freshly chopped parsley or torn basil for extra freshness.
4. Serve and Enjoy
- Serve immediately while warm.
- Pair with a side of fresh salad, sliced avocado, or a cup of hot coffee for a complete meal.
Tips for the Best Sun-Dried Tomato Pesto Eggs with Ricotta on Toast
1. Choose High-Quality Ingredients
- Use fresh eggs for the best texture and taste.
- Pick a high-quality sun-dried tomato pesto—homemade or store-bought with minimal preservatives.
2. Adjust the Cooking Time
- For runny yolks, cook for 2-3 minutes.
- For medium yolks, cook for 3-4 minutes.
- For fully set yolks, cook for 5 minutes.
3. Experiment with Bread Options
- Whole grain or sourdough provides extra flavor and crunch.
- Gluten-free bread works great for a gluten-free version.
4. Customize the Toppings
- Add avocado slices, crumbled feta, or roasted cherry tomatoes for more variety.
- A sprinkle of red pepper flakes gives a slight kick.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Protein | ~14g |
| Carbohydrates | ~15g |
| Fat | ~18g |
| Fiber | ~2g |
| Sugar | ~3g |
How to Store and Reheat Pesto Eggs
Storing:
- It’s best to enjoy this dish fresh, but if needed, store leftovers in an airtight container in the refrigerator for up to 1 day.
Reheating:
- Skillet: Reheat on low heat for 1-2 minutes.
- Microwave: Heat in 10-second intervals until warm.
Best Pairings for Sun-Dried Tomato Pesto Eggs with Ricotta on Toast
1. Serve with a Fresh Side Salad
- A mix of arugula, cherry tomatoes, and balsamic vinaigrette complements the flavors.
2. Pair with a Hot Beverage
- A cup of black coffee, herbal tea, or a matcha latte enhances the experience.
3. Add a Protein Boost
- Serve with a side of smoked salmon or crispy turkey bacon for extra protein.
Frequently Asked Questions
1. Can I Use a Different Type of Pesto?
Yes! While sun-dried tomato pesto provides a rich, tangy flavor, you can also use basil pesto, spinach pesto, or roasted red pepper pesto.
2. What’s the Best Bread for This Recipe?
Sprouted or Ezekiel bread is recommended for its nutritional benefits, but sourdough, whole grain, or ciabatta also work well.
3. Can I Make This Recipe Dairy-Free?
Absolutely! Just skip the ricotta or use dairy-free cream cheese or mashed avocado instead.
4. How Can I Make This Dish More Filling?
Add extra protein by topping the toast with sliced avocado, smoked salmon, or turkey bacon.
5. Can I Make This Dish Spicier?
Yes! Add red pepper flakes, hot sauce, or sliced chili peppers for extra heat.
6. Can I Cook the Eggs Another Way?
Definitely! Instead of frying, you can poach or scramble the eggs and mix them with the pesto before adding them to the toast.
Final Thoughts
The Sun-Dried Tomato Pesto Eggs with Ricotta on Toast is a simple yet gourmet breakfast packed with bold flavors and nutritious ingredients. Whether you’re making it for a quick weekday meal or a leisurely weekend brunch, this dish is sure to impress.
Try this recipe today and elevate your breakfast game with the perfect combination of crispy toast, creamy ricotta, rich pesto, and perfectly cooked eggs!
Sun-Dried Tomato Pesto Eggs with Ricotta on Toast
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
Sun-dried tomato pesto eggs served on crispy toastwith a layer of ricotta or cream cheese. Topped with fresh herbs, this dish isa flavorful, quick, and healthy breakfast or brunch option.
Ingredients
Instructions
- Prepare the Toast: Toast your slice of bread to your desired level of crispiness. If using, spread a layer of ricotta or cream cheese on top of the warm toast and set aside.
- Cook the Pesto Eggs: Heat a non-stick skillet over medium heat. Add 3 tablespoons of sun-dried tomato pesto to the skillet and spread it evenly. Once the pesto starts to sizzle, gently crack two eggs into the skillet on top of the pesto. Season with salt and oregano to taste. Cook the eggs for 2-3 minutes, or until the whites are set but the yolks remain runny (or cook longer if you prefer firmer yolks). You can also cover the skillet with a lid for 1-2 minutes to help the eggs cook more evenly.
- Assemble the Dish: Carefully slide the cooked eggs with the pesto onto your prepared slice of toast. Garnish with freshly chopped parsley or torn basil for a pop of freshness and flavor.
- Serve: Serve immediately, enjoying the rich flavors of the sun-dried tomato pesto eggs over creamy ricotta and crispy toast. This dish pairs wonderfully with a side of fresh salad or a hot cup of coffee!
Notes
- Bread Choice: Sourdough, whole grain, or ciabatta also work well.
- Protein Boost: Add smoked salmon or turkey bacon for extra protein.
- Spice It Up: Sprinkle red pepper flakes or drizzle hot sauce for added heat.
- Dairy-Free Option: Swap ricotta for mashed avocado or dairy-free cream cheese.
- Storage Tip: Best enjoyed fresh but can be stored in the fridge for up to 1 day.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean-Inspired