Ingredients
Eggs and Cheese
- 2 eggs
- 2 tablespoons ricotta cheese
Seasonings and Sauce
- 2 tablespoons pesto
- 1 pinch red pepper flakes (optional)
- Salt and pepper, to season
Bread
- 2 slices sourdough, or bread of choice
Instructions
- Heat Pesto: In a non-stick pan on medium heat, add the pesto and warm it for 10-30 seconds until it releases its fragrant oil. Spread it out into a thin layer large enough to cook the eggs on.
- Add Ricotta: After heating the pesto, add the ricotta cheese to the pan, spreading it evenly over the pesto base to create a creamy layer.
- Cook Eggs: Crack the eggs directly over the pesto and ricotta mixture. Let them cook for 4-5 minutes until the egg whites are fully set while maintaining slightly runny yolks, or adjust cooking time to your desired doneness.
- Toast Bread: While the eggs cook, toast the slices of sourdough or your choice of bread in a toaster until golden and crisp to your liking.
- Assemble Toast: Once toasted, place the bread on a plate and carefully transfer each fried egg atop the slices, ensuring you scoop up the pesto and ricotta mixture from the pan to maximize flavor.
- Season and Serve: Sprinkle red pepper flakes, salt, and pepper over the eggs as desired. Optionally, add an extra spread of ricotta or pesto for enhanced taste. Serve immediately while hot.
Notes
- You can customize the bread choice to gluten-free or whole grain for dietary preferences.
- Adjust the red pepper flakes based on your spice tolerance.
- For a fully cooked yolk, cover the pan briefly while cooking the eggs.
- Use fresh, high-quality pesto and ricotta for the best flavor.
- This recipe serves one but can easily be multiplied for more servings.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian-inspired
