Ingredients
- 3 tablespoons sun-dried tomato pesto – or any
- ▢2 medium or large eggs
- ▢salt and dry oregano to taste
- ▢any bread, I use sprouted or Ezekiel
- ▢ricotta is optional, cream cheese is lovely
- ▢fresh parsley or basil, any herbs
Instructions
- Add your pesto to a cold pan on medium-high heat. Let your pesto heat up a touch and gently crack two eggs. Salt and dry oregano on top and let it cook for 1-2 minutes until the egg-white starts to form.
- Put a lid on and cook covered for the remainder of the time so that the yolk cooks as well (you can reduce the heat to medium-low) after you put the lid on.
- 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 favourite bread, add some fresh ricotta on top and your egg. Garnish with any fresh and finely chopped herbs and enjoy.
