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Pesto eggs on toast with tomatoes


Serves: 2
timePrep time: 15 mins
timeTotal time:
Pesto eggs on toast with tomatoes
Recipe photograph by Stuart West

Pesto eggs on toast with tomatoes

This twist on a cooked breakfast went viral on TikTok (the original video has over 12 million views!), and is both super simple and delicious. Pesto replaces the usual oil to fry eggs, adding colour and a nutty, cheesy flavour. We've used traditional basil pesto, but try swapping for a sundried tomato or red pepper version if you prefer

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
495Kcal
Fat
31gr
Saturates
11gr
Carbs
27gr
Sugars
6gr
Fibre
3gr
Protein
25gr
Salt
1.6gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 25g cherry vine tomatoes
  • 2 tsp olive oil
  • 1 tsp balsamic vinegar
  • 150g ricotta*
  • 25g Parmesan*, finely grated
  • 3 tbsp basil pesto
  • 2 medium eggs
  • small pinch of chilli flakes
  • 2 slices sourdough

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Place the tomatoes on a small oven tray, drizzle with 1 teaspoon of olive oil and the balsamic vinegar. Season and roast for 15 minutes or until the skins are beginning to burst.
  2. Meanwhile, whip the ricotta cheese with the Parmesan, 1 teaspoon of olive oil and some seasoning until smooth. Set aside for now.
  3. Heat the pesto in a large non-stick frying pan over a medium heat. Once the pesto is warm and shimmering, spread it into a thin layer. Crack each egg into the pesto, side by side. Sprinkle with salt and chilli flakes and cook for 4-5 minutes or until the whites are set but the yolks are still a little runny. You can spoon over some of the pesto surrounding the eggs as they cook. Meanwhile, toast the sourdough slices.
  4. Spread the whipped ricotta over the toast, top each slice with a pesto egg and serve the roasted cherry tomatoes alongside.

    *Use vegetarian pesto and cheese, if required.

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