Sun-Dried Tomato Pesto Egg Toast

If you haven’t made pesto eggs yet I don’t know what you are waiting for. They have been circling the Internet for about a month and I honestly think my version of them is absolutely outstanding. Every bite you take is heavenly. This is seriously what breakfast dreams are made of. I love using sprouted or Ezekiel bread but you can use any.

Sun-Dried Tomato Pesto Egg Toast by The Modern Nonna


  • 2 very heaping tablespoons sun-dried tomato pesto – or any
  • 2 medium or large eggs
  • salt and dry oregano to taste
  • any bread I use sprouted or Ezekiel
  • ricotta is optional
  • fresh parsley or basil any herbs


  • Add your pesto to a cold pan on medium-high heat. Let your pesto heat up a touch and gently crack two eggs. Salt and dry oregano on top and let it cook for 1-2 minutes until the egg-white starts to form.
  • Put a lid on and cook covered for the remainder of the time so that the yolk cooks as well (you can reduce the heat to medium-low) after you put the lid on.
  • How cooked or runny you want the yolk will be up to you so you can keep opening the lid to check on it.
  • Toast your favourite bread, add some fresh ricotta on top and your egg. Garnish with any fresh and finely chopped herbs and enjoy.


You can use any pesto you love, and the Ricotta is optional it is just as good without it. Hot sauce or chilli flakes is also totally up to you. Feel free to make these any way you love.


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