Pesto Eggs
Serves 1
5 mins prep
10 mins cook
15 mins total
These quick, flavour-packed Pesto Eggs are served on sprouted toast with creamy ricotta - the perfect start to a busy day!
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Add your pesto to a cold pan on medium heat. Start on medium-low heat because pesto is olive oil based and olive oil burns on high heat.
Let your pesto heat up a touch and gently crack two eggs. Sprinkle salt and dry oregano on top and let it cook for 1-2 minutes until the egg-white starts to form.
Place the lid on and cook covered for the remainder of the time so that the yolk cooks as well (you can reduce the heat to low if you need to). Mine took 2 more minutes.
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 favorite bread, spread some fresh ricotta on top, then add your egg.
Garnish with any fresh and finely chopped herbs of choice, and enjoy!
