Pesto Egg Toast
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1149
- Total Fat
- 69
- Saturated Fat
- 24
- Carbohydrates
- 80
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 51
- Cholesterol
- 483
- Sodium
- 2185
- Total: 15 min
- Active: 15 min
Ingredients
2 tablespoons pesto
1 teaspoon crushed red pepper flakes
2 large eggs
1 slice sourdough bread
2 tablespoons store-bought garlic mayonnaise
3 slices Gouda
2 to 3 thin slices heirloom tomato
Fresh basil leaves, for topping
Flaked sea salt and freshly ground black pepper
Directions
- Turn the oven to its broiler setting and position a rack in the middle of the oven.
- Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
- Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
- Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.