Description
A quick and delicious breakfast recipe featuring fried eggs cooked over a flavorful pesto and ricotta cheese base, served on toasted sourdough bread. This recipe offers a creamy, savory twist to traditional fried eggs, enhanced with optional red pepper flakes for a subtle heat.
Ingredients
Main Ingredients
- 2 tablespoons pesto
- 2 tablespoons ricotta cheese
- 2 eggs
- 2 slices sourdough bread, or bread of choice
- 1 pinch red pepper flakes (optional)
- Salt and pepper, to season
Instructions
- Prepare the Pesto and Ricotta Base: In a non-stick pan over medium heat, add the pesto and warm it for 10-30 seconds until it releases its oil. Spread the pesto into a thin layer big enough for cooking the eggs. Then, add the ricotta cheese onto the pan and spread it evenly over the pesto.
- Cook the Eggs: Crack the eggs directly on top of the pesto and ricotta mixture in the pan. Cook for 4-5 minutes until the egg whites are set but the yolks remain slightly runny, or adjust the cooking time to your preferred doneness.
- Toast the Bread: While the eggs cook, toast the sourdough slices in a toaster to your liking.
- Assemble the Toast with Eggs: Transfer the toasted bread to a plate, then carefully place each fried egg with the pesto and ricotta mixture on top. Scrape all flavorful bits from the pan onto the toast. Optionally, add extra ricotta or pesto as desired.
- Season and Serve: Sprinkle the eggs with red pepper flakes, salt, and freshly ground black pepper to taste. Serve immediately while warm.
Notes
- For a dairy-free option, substitute ricotta cheese with a plant-based alternative.
- Adjust cooking time of eggs to achieve preferred yolk consistency.
- Use your favorite bread type if sourdough is unavailable.
- Optionally add fresh herbs like basil or parsley for extra flavor.
- Red pepper flakes add heat but can be omitted for a milder taste.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian-inspired