Ingredients
- ▢3 tablespoons sun dried tomato pesto
- ▢2 eggs, medium or large
- ▢½ teaspoon salt , to taste
- ▢½ teaspoon dry oregano , to taste
- ▢1 slice bread, I use sprouted or Ezekiel
- ▢1 tablespoon ricotta, cream cheese is lovely, optional
- ▢fresh parsley or basil
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 firm.
- 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.
Nutrition
Calories: 304kcal, Carbohydrates: 22g, Protein: 17g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 339mg, Sodium: 1847mg, Potassium: 190mg, Fiber: 3g, Sugar: 6g, Vitamin A: 850IU, Vitamin C: 2mg, Calcium: 176mg, Iron: 4mg
