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Pesto-Fried Egg Toast
Category
Breakfast
Prep Time
5 minutes
Cook Time
5 minutes
Ingredients
- 2 slices of ciabatta (toasted)
- 4 oz goat cheese
- ½ teaspoon Calabrian Chili Paste, (or your favorite hot sauce)
- ¼ teaspoon salt, (plus another ¼ teaspoon for the eggs)
- 3 tablespoons pesto,
- 2 large eggs
Instructions
- In a small bowl, mix together the goat cheese, Calabrian chili paste, and ¼ teaspoon salt until smooth and creamy. Divide the mixture by spreading it over 2 pieces of toasted ciabatta.
- Heat up a medium-sized nonstick pan over medium heat. Once the pan is hot, after about 2 minutes, add the pesto. Carefully break the eggs into the pan straight into the pesto, and sprinkle with the extra salt over the eggs. Cook over medium heat until the whites are set and browned around the edges and yolk is still runny, about 3 to 4 minutes. If the whites need help setting, spoon some of the hot oil over the top of the eggs.
- Top each toast with the crispy egg, along with any caramelized pesto left in the pan. Serve hot.
Nutrition
Nutrition
- per serving
- Calories
- 377
Amount/Serving
% Daily Value
- Carbs
- 16 grams
- Protein
- 20 grams
- Fat
- 25 grams
- Saturated Fat
- 11 grams
- Trans Fat
- 1 grams
- Cholesterol
- 192 milligrams
- Sodium
- 918 milligrams
- Fiber
- 2 grams
- Sugar
- 3 grams
- Unsaturated Fat
- 7 grams
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