Ingredients:

  • 1 tablespoon pesto (homemade or store-bought)
  • 2 large eggs
  • 1 slice of sourdough bread, toasted
  • Optional garnishes: red pepper flakes, grated Parmesan cheese, fresh basil leaves

Instructions:

  1. Place the pesto in a non-stick skillet over medium-low heat. Let it warm up slightly, swirling to coat the pan.
  2. Gently crack the eggs into the pesto-coated skillet, spacing them apart.
  3. Cook for 3-5 minutes, or until the whites are set and the yolks are cooked to your liking.
  4. Carefully remove the eggs from the skillet with a spatula and place them on top of the toasted bread.
  5. Sprinkle with red pepper flakes, grated Parmesan cheese, and fresh basil leaves, if desired.