Description
Sun-Dried Tomato Pesto Egg Toast is a vibrant and delicious twist on traditional breakfast. With creamy scrambled eggs atop crispy whole grain toast, this dish is generously layered with rich sun-dried tomato pesto and finished with a sprinkle of Parmesan cheese. Perfect for busy mornings or leisurely brunches, it’s both easy to make and sure to impress your guests.
Ingredients
Scale
- 2 slices whole grain bread
- 2 large eggs
- 1/4 cup oil-packed sun-dried tomatoes
- 2 tablespoons basil pesto
- 2 tablespoons grated Parmesan cheese
Instructions
- Toast the whole grain bread until golden brown using a toaster or oven set at 375°F (190°C).
- In a food processor, blend the sun-dried tomatoes, basil pesto, and half of the Parmesan cheese until smooth.
- In a non-stick skillet over medium heat, scramble the eggs gently until just set (about 3 minutes).
- Spread the sun-dried tomato pesto over each slice of toast, top with scrambled eggs, and sprinkle with the remaining Parmesan cheese.
- Serve warm and drizzle extra pesto on top if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 toast (approx. 180g)
- Calories: 320
- Sugar: 2g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 220mg