Description
Pesto Eggs on Sourdough Toast with Herbed Goat Cheese is a vibrant Mediterranean-inspired breakfast or brunch dish that features perfectly cooked eggs nestled on a bed of flavorful pesto, all atop crispy toasted sourdough bread. Enhanced with creamy herbed goat cheese and optional garnishes like crushed red pepper flakes and fresh herbs, this recipe delivers a satisfying combination of textures and tastes in just 10 minutes.
Ingredients
Scale
Toast and Toppings
- 2 slices sourdough bread (toasted)
- 2 ounces herbed goat cheese
- 1 teaspoon olive oil (optional)
- Crushed red pepper flakes (optional)
- Fresh herbs or microgreens for garnish (optional)
Main
- 2 large eggs
- 2 tablespoons pesto (store-bought or homemade)
- Salt and black pepper to taste
Instructions
- Toast the Bread: Toast the sourdough bread slices until they are golden and crisp, forming a sturdy base for the eggs and toppings.
- Prepare the Pesto Base: While the bread toasts, heat a nonstick skillet over medium heat. Spoon the pesto into the pan and spread it evenly to create a flavorful base layer for cooking the eggs.
- Cook the Eggs: Crack the eggs directly into the pesto in the skillet. Cook the eggs to your preferred level of doneness—about 2–3 minutes for sunny-side-up. To cook the tops of the eggs, cover the pan for a short time. Season the eggs lightly with salt and black pepper.
- Assemble the Toast: Spread the herbed goat cheese evenly on the warm toasted sourdough slices. Carefully place each pesto-cooked egg on top of the cheese-covered toast.
- Finish and Garnish: Drizzle with olive oil if desired, then sprinkle crushed red pepper flakes or fresh herbs for an added burst of flavor and color. Serve immediately to enjoy the dish at its best.
Notes
- Add sliced avocado or tomato for extra texture and freshness.
- You can substitute herbed goat cheese with whipped feta or cream cheese based on preference.
