Description
This Ricotta Pesto Sourdough Toast Recipe combines creamy ricotta, flavorful pesto, and perfectly poached eggs on crunchy sourdough toast. It’s a delicious and satisfying breakfast or brunch option.
Ingredients
Scale
- 2 slices sourdough bread, lightly toasted
- 1.5–2 tablespoons ricotta cheese
- 1 tablespoon pesto
- Flaky sea salt, for sprinkling
- Roasted red pepper flakes, for sprinkling
- Freshly ground black pepper, to taste
- 3 large eggs (poached or fried)
Instructions
- Poach the Eggs: Bring water to a boil, crack eggs in, and simmer for 2 minutes.
- Toast the Bread: Toast sourdough slices until golden.
- Spread Ricotta and Pesto: Layer ricotta, pesto, and poached eggs on the toast.
- Season and Serve: Sprinkle salt, pepper, and red pepper flakes over each slice.
Notes
- Adjust ricotta and pesto to taste.
- Use fried eggs if preferred.
- Don’t skip flaky sea salt for added flavor.
- Serve immediately for best taste.
Nutrition
- Serving Size: 1 toast
- Calories: Approximately 300 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 220 mg