Description
Indulge in the delightful flavors of Ricotta Pesto Sourdough Toast, a perfect dish for any meal of the day. This quick and easy recipe features creamy ricotta cheese spread generously over toasted sourdough bread, topped with vibrant pesto and finished with perfectly poached eggs. The combination of textures and tastes makes it a standout option for breakfast or brunch. Serve this colorful toast with your favorite toppings like avocado or microgreens, and enjoy a nutritious start to your day. In just a few simple steps, you can elevate your toast game and impress your family and friends.
Ingredients
Scale
- 2 slices sourdough bread
- 3 large eggs
- 1 tablespoon pesto
- 1.5–2 tablespoons ricotta cheese
- Flaky sea salt
- Red pepper flakes
- Freshly cracked pepper
Instructions
- Boil water in a large pot. Crack the eggs into a small bowl, then gently add them to the boiling water. Cook for about 2 minutes for soft yolks.
- Carefully use a slotted spoon to remove the eggs and set aside on a plate.
- Toast the sourdough slices until crisp.
- Spread ricotta evenly on each slice of toast, followed by a generous layer of pesto.
- Season with flaky sea salt, red pepper flakes, and freshly cracked pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Toasting/Poaching
- Cuisine: Italian
Nutrition
- Serving Size: 1 toast (approx. 200g)
- Calories: 380
- Sugar: 2g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 210mg