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Sun-Dried Tomato Pesto Eggs with Ricotta on toast. I am DROOLING and this is way too good. If you haven’t made pesto eggs yet I don’t know what you are waiting for. They have been circling the Internet for about a month and I honestly think my version of them is absolutely outstanding. Every bite you take is heavenly. This is seriously what breakfast dreams are made of. I love using sprouted or Ezekiel bread but you can use any. You will need:
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2 very heaping tablespoons sun-dried tomato pesto ( or any )
2 large eggs
salt and dry oregano to taste
any bread (I use sprouted or Ezekiel)
ricotta is optional
fresh parsley or basil (any herbs)
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Please note: you can use any pesto you love, and the Ricotta is optional it is just as good without it. Hot sauce or chilli flakes is also totally up to you. Feel free to make these any way you love.
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Add your pesto to a pan on medium high heat. Let your pesto heat up until it shimmers a little bit and gently crack two eggs. Salt and dry oregano on top and let it cook for 1-2 minutes until the egg-white starts to form. Lid on and cook covered for the remainder of the time so that the yolk cooks as well. How cooked or runny you want the yolk will be up to you so you can keep opening the lid to check on it. Toast your favourite bread, add some fresh ricotta on top and your egg. Garnish with any fresh and finely chopped herbs and enjoy.

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