A viral sensation for a reason! Just the simple addition of pesto and ricotta to your morning eggs makes for a very happy little dish.
Ingredients
- 1-2tsp pesto (any you fancy, but basil tastes best IMO!)
- 1 free-range eggs
- a slice of sourdough (or whatever bread of preference)
- 2 tbsp ricotta
- salt and pepper for seasoning
- Pesto (any you fancy, but basil tastes best IMO!)
- Free-range eggs
- Sourdough (or whatever bread of preference)
- Ricotta
- salt and pepper for seasoning
Blink and you’ll miss this recipe. It couldn’t be more simple.
Add 1-2 teaspoons of pesto per egg to a frying pan. Warm it through until the oil starts to release. Cook your eggs sunny side up (cooking them on a low-medium. heat until the whites have gone opaque but your yolk still has a jiggle).
Toast some sourdough and smother in a generous but of ricotta. Top with your pesto egg (and all the pesto). Season and tuck in straight away.