5-Ingredient Pesto Eggs on Toast

Born in Liguria, classic basil pesto brings garden-fresh Italian flavor to the breakfast table. Soft eggs, melted mozzarella, and juicy cherry tomatoes pile onto crisp sourdough toast in this five-ingredient skillet favorite.

Serves 2 · 5 min prep · 10 min cook

Estimate for one serving

• 420 cal
• 24g protein
• 28g carbs
• 24g fat
• 3g fiber

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Ingredients

• 2 slices thick-sliced sourdough bread
• 4 large eggs
• 3 tbsp basil pesto
• 1/2 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes

Instructions

1. 1Set a large nonstick skillet over medium heat and let it warm for about 1 minute while you prep the bread and tomatoes.
2. 2Toast the sourdough slices in a toaster or dry skillet until deep golden and crisp on both sides, then transfer to plates.
3. 3Halve the cherry tomatoes and set them aside so they are ready to scatter at the end.
4. 4Crack the eggs into the warm skillet and cook over medium heat until the whites are fully set and the edges turn lightly golden, about 3 to 4 minutes for sunny-side up or flip once for over-easy.
5. 5While the eggs finish, spread a generous layer of basil pesto over each warm toast slice so it melts slightly into the bread.
6. 6Sprinkle shredded mozzarella evenly over the pesto-coated toast so it softens from the residual heat.
7. 7Slide two cooked eggs onto each toast, nesting them gently so the yolks stay intact.
8. 8Scatter the halved cherry tomatoes over and the eggs, season lightly with salt and black pepper if desired, and serve immediately while the toast is still crisp.