Description
A delightful and nutritious breakfast of creamy feta and perfectly cooked eggs on toasted bread, enhanced with fresh basil pesto.
Ingredients
Scale
- 2 large eggs
- 2 slices of your favorite bread (sourdough works beautifully)
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon sea salt
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 2 tablespoons creamy Macedonian Feta or another spreadable cheese
Instructions
- Make the Pesto: In a food processor, combine fresh basil, pine nuts, sea salt, garlic, Parmesan cheese, lemon zest, and half the lemon juice. Pulse a few times for a rough chop, then drizzle in olive oil while running the motor until well-blended.
- Fry the Eggs: Heat a non-stick frying pan over medium-high heat and smear 2 tablespoons of the freshly made pesto around the pan. Crack one egg on one side and then the other. Cook sunny-side up for about 4-5 minutes.
- Prepare the Toast: While the eggs are cooking, toast the slices of bread to your preferred level of crispiness and spread creamy Macedonian Feta on top.
- Assemble: Place the cooked eggs on top of the toast and drizzle with additional pesto or sprinkle with extra Parmesan or chili flakes if desired. Enjoy!
Notes
Freshness matters for the best flavor; use the freshest basil. Customize cheese as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 370mg