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Heat the olive oil in a large non-stick skillet over medium heat. Crack the eggs directly into the skillet, being careful not to overcrowd the pan. You may need to cook them in batches.

Cook the eggs sunny-side up or over easy, to your preference, until the whites are set and the yolks are still runny. Season with salt and pepper.

While the eggs are cooking, toast the slices of crusty bread until golden brown and slightly crisp.

Once the toast is ready, spread 1 tablespoon of pesto evenly over each slice.

Carefully place two cooked eggs on top of each pesto-covered toast.

Garnish each toast with halved cherry tomatoes, halved fresh mozzarella balls, and chopped fresh basil leaves.

Serve immediately and enjoy your speedy pesto egg toasts!

Heat the olive oil in a large non-stick skillet over medium heat. Crack the eggs directly into the skillet, being careful not to overcrowd the pan. You may need to cook them in batches.

Cook the eggs sunny-side up or over easy, to your preference, until the whites are set and the yolks are still runny. Season with salt and pepper.

While the eggs are cooking, toast the slices of crusty bread until golden brown and slightly crisp.

Once the toast is ready, spread 1 tablespoon of pesto evenly over each slice.

Carefully place two cooked eggs on top of each pesto-covered toast.

Garnish each toast with halved cherry tomatoes, halved fresh mozzarella balls, and chopped fresh basil leaves.

Serve immediately and enjoy your speedy pesto egg toasts!
