Pesto Eggs on Sourdough
Prep
Cook
Category: | Side Dish |
Seasons | |
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Ingredients
Ingredients
2 Oakdell Cage Free Eggs |
2 ounces garlic herb goat cheese spread |
1/4 cup grated parmesan |
2 slices sourdough bread |
4 tbsp basil pesto |
1/4 tsp sea salt |
pinch red pepper flakes |
pinch pepper |
2 tbsp diced red bell pepper |
Pesto Eggs on Sourdough Directions
- In a small bowl mix together goat cheese and parmesan. Microwave for 10 seconds to soften and make more spreadable. Spread over sourdough bread slices.
- Warm a large non-stick skillet over medium heat. Once heated, spread pesto in 2 thin layers on the pan and add an egg on top of each. Cook until the egg whites are firm, about 3 minutes. Push excess pesto on top of egg whites using a spatula. Sprinkle with salt, red pepper flakes, and pepper. Top with red bell pepper and place eggs on top of bread slices.