Print
Ricotta pesto fried eggs on toast on a white plate with red pepper flakes, salt, and pepper on top, with a side of homemade pesto.

Ricotta Pesto Fried Eggs

Author: Stephanie Kay

Ready in 5 minutes, these ricotta and pesto fried eggs are a great high-protein recipe that works for breakfast, lunch, or dinner.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: Stovetop
Print Recipe

Ingredients

Instructions

  1. In a non-stick pan on medium heat, add the pesto and heat for 10-30 seconds until it releases its oil, and then spread it out into a thin layer large enough to cook the eggs. Then add the ricotta to the pan and spread it onto the pesto.
  2. Crack the eggs into the pan, directly on top of the pesto and ricotta mixture, and cook for 4-5 minutes until the egg whites are set and the yolk is still a little runny, or until the eggs are cooked to your liking.
  3. While the eggs are cooking, add the bread to a toaster and toast to your liking.
  4. Once the bread is toasted, transfer it to a plate, then top each slice of bread with a fried egg, ensuring that you scrape up all of the pesto ricotta mixture along with the eggs from the pan. (You can add an extra spread of ricotta and/or pesto to your toast if desired.)
  5. Top the eggs with red pepper flakes, salt, and pepper as desired, and serve immediately.

Nutrition

Find it online: https://kaynutrition.com/ricotta-pesto-fried-eggs/