Ingredients:
- 2 tbsp basil pesto with roasted pine nuts (see Basil Pesto recipe here)
- Handful of our Superb Mini Leaf Basil
- 2 eggs
- Salt & pepper
- Chilli flakes (optional)
- 2 slices sourdough, toasted
- 2 tbsp ricotta
- 1 NZ Avocado, scooped
Method:
- In a large non-stick frying pan heat pesto over medium heat. Once hot, crack eggs in and fry until cooked to your liking. Remove from heat.
- Slather sourdough toast in ricotta, then mash avocado on top.
- Serve pesto eggs on top and scatter with mini leaf basil. Season to taste with salt, pepper and chilli flakes (optional).
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