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Prep time: 5 min
Cook time: 5 min
Yield 2
Servings 2
Perfect sunny-side-up eggs gently fried in basil pesto then added over toasted bread with fresh mozzarella and tomatoes make the perfect breakfast toast.
Ingredients
1/2 cup basil pesto, use homemade basil pesto or store-bought
2 eggs
2-3 ounces fresh mozzarella cheese, sliced
1 vine ripe tomato, sliced
red pepper flakes, or Aleppo pepper
2 pieces of toasted bread, optional
Direction
In a medium nonstick pan, heat the pesto over low heat until slightly bubbling (shimmering).
Crack the eggs and add them to the pesto. Cover and cook over low heat for about 2 minutes or until the egg whites set but they yolks remain runny. (If you like your egg yolks harder, give them a little more time). Season the eggs with a small pinch of salt, pepper, and red pepper flakes (or Aleppo pepper).
Spoon a bit of the pesto from the pan over your toast. Arrange tomato and mozzarella slices on the toast, then slide the eggs and remaining pesto on top.
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