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Pesto Eggs
Ingredients
3 tablespoons
pesto
2 large
eggs
2 slices
sourdough bread
2 tablespoons
ricotta cheese
Pinch
crushed red pepper
Instructions
1
Crack an egg into a small bowl and carefully add it to the skillet on top of the pesto. Repeat with the other egg and add it on the other side of the skillet.
2
Cover with a tight-fitting lid and cook uninterrupted until the whites are set and the yolks are set to your liking, about 2 to 4 minutes.
3
Spread the ricotta cheese between the two slices of sourdough bread. Slide the eggs from the skillet onto the toast. Season with crushed red pepper and enjoy immediately.
Notes
Nutrition Facts
(per serving)
Calories:
371 calories
Servings:
2 servings
Carbohydrates:
29 g
Fat:
28 g
Fiber:
2 g
Protein:
13 g
Sugar:
2 g
Meal Effort
Preparation:
5 minutes
Cook:
5 minutes
Total:
10 minutes