Sundried tomato egg toastie Recipe
We all love a great cheese toastie, and with that said let’s try to make an even better option that’s easy to make and great for breakfast, with the lightly tangy flavour of sundried tomato pesto.
Recipes by: Kelly-Anne Damons
Ingredients:
- 2 Slices multi-seed bread toasted
- ½ cup ricotta cheese
- ½ cup sundried tomato pesto
- 2 Large eggs
- Salt and pepper to taste
- For the herb topping
- 1tbsp parsley finely chopped
- 1tbsp basil leaves finely chopped
- ½ tbsp olive oil
- Salt and pepper to taste
- ½ tsp lemon juice
- 1 tsp walnuts finely chopped
How To Make Sundried tomato egg toastie
- In a non-stick pan over low-medium heat, coat the pan with non-stick cooking spray, add in half the sundried tomato pesto and heat through, crack open an egg directly above the pesto, season the egg with salt and pepper and place the lid over the eggs, allowing the steam, to cook it.
- Cook the eggs to your liking and remove from the heat.
- To the toasted bread, spread over half the ricotta and top with the sundried tomato egg.
- For the topping, combine all the ingredients in a small bowl, spoon over a tablespoon of topping over the egg sandwich and serve.
- Repeat the process with the rest of the ingredients to make 2 open sandwiches.
Chefs Tip: For a sweet variation dip white bread in pancake batter, fry off in butter and serve with yoghurt and fresh fruit.