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Pesto Fried Eggs on Toasted Sourdough

A brilliant breakfast idea.
Macros per serve
Carbs: 35
Protein: 18
Fat: 18


1 serving
  • 30g Pest
  • 2 Eggs
  • Pinch of Salt
  • Pinch of Ground Black Pepper
  • Pinch of Red Pepper Flakes
  • 2 Slices Sourdough Bread
  • 2 Teaspoons Herbed Goat's Cheese


  1. Heat a medium frying pan over medium heat. Once hot, spread the pesto in a thin layer across the pan.

  2. When the pesto is warm, crack the eggs into the pan. Sprinkle with salt, pepper, and red pepper flakes. Cook the eggs for 4 to 5 minutes or until the whites are set and no longer translucent.

  3. Meanwhile, toast the bread and spread the goat cheese on it.

  4. Remove the eggs from the pan and place them on the toast.

  5. Serve immediately and enjoy!


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