Description
A sophisticated yet simple breakfast featuring toasted sourdough topped with savory sun-dried tomato pesto and perfectly cooked eggs.
Ingredients
Scale
- 4 slices Sourdough Bread
- 6 tbsp Sun-Dried Tomato Pesto
- 4 Large Eggs
- 2 tbsp Unsalted Butter
- Fresh Basil leaves for garnish
- Flaky Sea Salt
Instructions
- Melt butter in a skillet over medium heat.
- Toast sourdough slices until golden brown on both sides.
- Spread a thick layer of sun-dried tomato pesto onto the warm toast.
- Fry eggs in the skillet until whites are set but yolks remain runny.
- Carefully place eggs atop the pesto-covered toast.
- Garnish with fresh basil and flaky sea salt.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Mediterranean-Fusion