Eggs In Toast With Tomato and Pesto

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Toast and eggs are such a great combination in the morning, so why not try toasting and frying them at the same time?

Ingredients

  • 2 Eggs
  • 2 Slices of Bread
  • Olive Oil
  • Salt
  • Coriander or Chives
  • Fresh Tomato Salsa or Pesto

Method

Place a pan over a medium heat. Meanwhile, using a glass, cut out a circle in the centre of the slices of bread.

Drizzle olive oil over the remaining bread and spread evenly using your fingers. Transfer the oiled side of the bread onto the hot pan and leave it to fry and toast. 

When it has toasted, flip and the drizzle oil on top, crack an egg in the centre of toast, in the hole you shaped. Leave the bread to toast and the egg to fry. When the clear of the egg turns white, remove and season with salt. 

You can now pour some tomato salsa or pesto over this (you can find the recipes on pages 214 and 220) and dress with coriander for the salsa or freshly cut chives for the pesto.


eggs in toast

Eggs In Toast With Tomato and Pesto

5 from 1 vote
Toast and eggs are such a great combination in the morning, so why not try toasting and frying them at the same time?
Cook Time15 mins
Course: Breakfast
Cuisine: American, Gibraltar, Mediterranean
Author: Mama Lotties

Ingredients

  • 2 Eggs
  • 2 Slices of Bread
  • Olive Oil
  • Salt
  • Coriander or Chives
  • Fresh Tomato Salsa or Pesto

Instructions

  • Place a pan over a medium heat. Meanwhile, using a glass, cut out a circle in the centre of the slices of bread.
  • Drizzle olive oil over the remaining bread and spread evenly using your fingers. Transfer the oiled side of the bread onto the hot pan and leave it to fry and toast.
  • When it has toasted, flip and the drizzle oil on top, crack an egg in the centre of toast, in the hole you shaped. Leave the bread to toast and the egg to fry. When the clear of the egg turns white, remove and season with salt.
  • You can now pour some tomato salsa or pesto over this (you can find the recipes on pages 214 and 220) and dress with coriander for the salsa or freshly cut chives for the pesto.

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