Description
This ricotta pesto sourdough toast is vibrant and fresh with yolky poached eggs and flaky sea salt on top. This is the perfect way to start your morning!
Ingredients
Scale
- 2 slices of sourdough bread lightly toasted
- 3 eggs poached or fried
- 1 tablespoon pesto
- 1.5–2 tablespoons ricotta
- flaky sea salt for sprinkling
- roasted pepper flakes for sprinkling
- pepper
Instructions
- Bring a large pot of water to a boil. I crack 3 large eggs into a small bowl and then use the bowl to gently place the eggs in the boiling water. Reduce the heat to medium or a light boil. For yolky eggs, cook 2 minutes. Using a slotted spoon take out your eggs and place to the side on a plate.
- Toast your sourdough slices in the toaster oven or toaster. I used the toaster for mine.
- Spread your lightly toasted sourdough bread with a layer of ricotta.
- Add a layer of pesto.
- Sprinkle with flaky sea salt, red pepper flakes, and pepper