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Alice Williams

Over easy eggs and pesto

This easy and quick breakfast of over easy eggs and pesto over bread will quickly become your favorite morning meal!
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Ingredients Method

Ingredients
  

  • 1-2 tbsp pesto I use a store bought basil pesto, but you can use any
  • 1 slice of bread I prefer Ezekiel or sourdough
  • 2 eggs
  • Salt and pepper for seasoning
  • Optional: Chili flakes

Method
 

  1. Preheat your oven to 350 degrees and warm your slice of bread in the oven for 5-7 minutes.
  2. Make the eggs one at a time.
  3. First, crack one of the eggs into a well greased frying pan (I use an olive oil spray).
  4. Cook until the egg whites are no longer runny, except for the whites directly around the yolk. This takes 1-2 minutes.
  5. Carefully flip the egg over and cook for 20 seconds. Set aside when done.
  6. Repeat with the other egg.
  7. Now that your bread is warmed, take it out of the oven and spread your pesto over it.
  8. Then top with both eggs and carefully slice into the yolk so it drizzles over the pesto bread.
  9. Enjoy!