Serves: Time: 00:10 Skill:
  • 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
  1. 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.
  2. Slather sourdough toast in ricotta, then mash avocado on top.
  3. 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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