Description
This ricotta pesto sourdough toast is a quick and satisfying breakfast or brunch dish layered with creamy ricotta, herby pesto, and perfectly poached eggs. Finished with flaky sea salt and pepper flakes, it delivers rich flavor with minimal effort.
Ingredients
- 2 slices sourdough bread
- 3 eggs
- 1 tablespoon pesto
- 1.5–2 tablespoons ricotta
- Flaky sea salt, to taste
- Roasted pepper flakes, to taste
- Freshly cracked black pepper, to taste
Instructions
- Toast the sourdough bread until golden brown and crispy.
- Poach the eggs for about 2 minutes, until the whites are set and the yolks remain runny.
- Spread the ricotta evenly over each slice of toasted sourdough.
- Spoon the pesto on top of the ricotta and spread gently.
- Place the poached eggs on top of each toast.
- Season with flaky sea salt, roasted pepper flakes, and freshly cracked black pepper before serving.
Notes
- Use whipped ricotta for an extra creamy texture.
- Add microgreens or arugula for freshness and crunch.
- Serve immediately while the eggs are warm and runny.
- Store leftover components separately and assemble fresh for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 290 mg
