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Sun-dried Tomato Pesto Egg

The sweet, tart and warm tomato pesto with half-cooked egg is perfect with the toasted multigrain bread.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 3 tbsp sundried tomato pesto
  • 1 egg
  • Salt & pepper to taste
  • Chili flakes to taste (optional)
  • Spreadable cream cheese optional
  • Toasted bread to serve

Instructions

  1. In a pan over low heat, warm up the sun-dried tomato pesto.
  2. When pesto is warm, make a “hole” in the middle and add egg. You may need to cover the pan. When desired doneness is achieved, turn off the heat.
  3. Spread cream cheese on top of the toasted bread, and then put the sun-dried tomato pesto egg. Add salt, pepper and chili flakes.
  4. Enjoy immediately.