PESTO EGGS WITH MOZZARELLA


 

  • ⅓ to ½ cup basil pesto, use homemade basil pesto or store-bought
  • 2 eggs
  • 2 to 3 ounces fresh mozzarella cheese, sliced
  • 1 vine ripe tomato, sliced
  • red pepper flakes, or Aleppo pepper

To Serve

  • 2 pieces of toasted bread, optional
  • In a medium nonstick pan, heat the pesto over low heat until slightly bubbling (shimmering).
  • Crack the eggs and add them to the pesto. Cover and cook over low heat for about 2 minutes or until the egg whites set but they yolks remain runny. (If you like your egg yolks harder, give them a little more time). Season the eggs with a small pinch of salt, pepper, and red pepper flakes (or Aleppo pepper).
  • Spoon a bit of the pesto from the pan over your toast. Arrange tomato and mozzarella slices on the toast, then slide the eggs and remaining pesto on top.

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