In search of a quick and delicious breakfast or brunch idea? These sun-dried tomato pesto eggs are the perfect combination of savory and rich flavors. With the tangy and umami-packed sun-dried tomato pesto as the base, this dish adds a delightful twist to your usual eggs. Serve them over toasted sprouted bread or Ezekiel bread with a dollop of creamy ricotta or cream cheese for an irresistible, wholesome meal. Fresh herbs like parsley or basil add a fresh finish to this easy yet impressive dish.
Ingredients:
- 3 tablespoons sun-dried tomato pesto
- 2 medium or large eggs
- ½ teaspoon salt (to taste)
- ½ teaspoon dry oregano (to taste)
- 1 slice sprouted or Ezekiel bread (or bread of your choice)
- 1 tablespoon ricotta (or cream cheese, optional)
- Fresh parsley or basil (for garnish)
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!
Conclusion:
These sun-dried tomato pesto eggs bring a burst of flavor to your breakfast or brunch, with the savory pesto complementing the eggs perfectly. Adding a creamy element, like ricotta or cream cheese, to your toast adds richness, while the fresh herbs brighten up the dish. This is a simple yet elevated recipe that will impress anyone around the table.
Sun-Dried Tomato Pesto Eggs with Ricotta on Toast
Ingredients
- 3 tablespoons sun-dried tomato pesto
- 2 medium or large eggs
- ½ teaspoon salt to taste
- ½ teaspoon dry oregano to taste
- 1 slice sprouted or Ezekiel bread or bread of your choice
- 1 tablespoon ricotta or cream cheese, optional
- Fresh parsley or basil for garnish
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!