Pesto Eggs on Toast

Cooking time: 20 mins

Serves: 2

Ingredients

- 4 Eggs

- 4 Slices of Sourdough

- 4 tbsp Basil Pesto

- 1tsp Dried Chilli Flakes

- 30g Parmesan

- Salt & Black Pepper (to taste)

- 250g Cherry Tomatoes

- 2 tbsp Balsamic Vinegar

Method

- Toast your sourdough slices and set to one side.

- Place a large frying pan on a medium heat, then pour in the cherry tomatoes. Cook until slightly blistered, season with chilli flakes, salt & pepper, then spread across your sourdough toast.

- In the same pan, pour in your pesto, ensuring you spread it evenly, and bring to a medium heat. Crack in the eggs and season with salt & pepper. The pesto with stick to the eggs creating a beautifully flavoured crust.

- Remove from the pan when the eggs are cooked to your liking, and place on the tomato covered sourdough toast.

- Top with parmesan shavings, and a drizzle of balsamic vinegar… enjoy!