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Indulge in Sun-Dried Tomato Pesto Eggs with Ricotta on crispy toast. My taste buds are tingling with delight; this is beyond incredible. If you haven’t experimented with making pesto eggs yet, I urge you to dive in. These eggs have been making waves on the internet for a while now, and my take on them is nothing short of exceptional. Every mouthful is simply divine. This breakfast is the epitome of morning bliss. I adore using sprouted or Ezekiel bread, but feel free to use any variety. Gather these ingredients:
2 generous tablespoons of sun-dried tomato pesto (or any other pesto you prefer)
2 sizable eggs
salt and dried oregano to season
your choice of bread (I prefer sprouted or Ezekiel)
ricotta (optional)
fresh parsley or basil (or any herbs you fancy)
A quick note: you can opt for any pesto that tickles your taste buds, and the presence of ricotta is discretionary – it’s equally delightful without it. If you like a kick, hot sauce or chili flakes are entirely at your discretion. Prepare these to suit your personal preferences.
Start by warming your pesto in a pan over medium-high heat. Once the pesto begins to shimmer slightly, delicately crack open two eggs. Sprinkle some salt and dried oregano on top and allow them to cook for 1-2 minutes until the egg white sets. Cover with a lid and continue cooking to ensure the yolk is cooked to your liking. Whether you prefer the yolk runny or fully cooked is entirely up to you, so feel free to check by lifting the lid occasionally. Toast your preferred bread, dollop some fresh ricotta on top, add your eggs, and finish off with a sprinkling of finely chopped fresh herbs. Delight in this scrumptious creation.

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Credit: YouTube/The Modern Nonna


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