Description
A quick and flavorful breakfast of skillet-cooked eggs infused with pesto, served on toasted sourdough bread spread with creamy herbed goat cheese. This easy recipe combines rich herbaceous and tangy flavors with a satisfying crunch.
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)
Toast and Cheese
- 2 slices sourdough bread
- 2 ounces herbed goat cheese
Instructions
- Preheat the Pan: Heat a medium frying pan over medium heat and spread the pesto evenly across the surface of the pan to infuse the eggs with flavor as they cook.
- Cook the Eggs: Crack the eggs carefully onto the pesto-coated pan. Season them with kosher salt, ground black pepper, and red pepper flakes if using. Cook for 4-5 minutes until the egg whites are fully set but the yolks remain soft.
- Toast the Bread: Meanwhile, toast the sourdough slices to your preferred level of crispness. Once toasted, spread the herbed goat cheese generously over each slice to add a creamy and tangy richness.
- Assemble and Serve: Place the freshly cooked pesto eggs on top of the goat cheese-covered sourdough toast. Serve immediately to enjoy a warm, flavorful breakfast.
Notes
- Use fresh pesto for the best flavor, or a good quality store-bought version.
- Adjust the cooking time of the eggs to achieve your preferred yolk consistency.
- Herbed goat cheese can be substituted with plain goat cheese plus fresh herbs like chives or thyme.
- Add a side of fresh greens or sliced tomatoes to complete the meal.
- For a spicier kick, increase the amount of red pepper flakes.
