Pesto is so tasty on the eggs - a perfect complement of flavors.
Pesto Eggs
Ingredients: 2 large eggs 1 ½ tablespoons pesto (store-bought or homemade) 2 slices sourdough bread, toasted 1 avocado, sliced Salt and pepper, to taste Red chili flakes (optional) Fresh basil or microgreens, for garnish
Directions: Heat a nonstick skillet over medium heat and add the pesto directly to the pan. Let it sizzle slightly to release the aroma. Crack the eggs into the pan over the pesto and cook sunny-side up for 2-3 minutes, or until the whites are set and the yolks are still runny. Meanwhile, toast your sourdough bread slices until golden and crisp. Layer each toast with sliced avocado, then top with the pesto eggs. Season with salt, pepper, and a sprinkle of red chili flakes if desired. Garnish with fresh basil or microgreens and serve immediately.
