Pesto Eggs on Ricotta Toast

Name: Pesto Eggs on Ricotta Toast
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 1 servings
Cuisine: Italian-inspired
Ingredients: 2 tbsp red pesto; 2 eggs; salt, to taste; 1 tsp dried oregano; 2 slices sourdough bread; 2 tsp ricotta cheese

This Italian-inspired breakfast pairs fried eggs cooked directly in red pesto with creamy ricotta cheese on toasted sourdough, delivering a savory, herb-forward meal in under 10 minutes.

🌍Italian-inspired 🏷️Pesto eggs 🏷️Ricotta toast 🏷️Breakfast 🏷️Eggs Quick breakfast

🏷️

🏷️Savory breakfast

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TikTok

Total

7 min

Servings

1

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 tbsp red pesto
2 eggs
salt, to taste
1 tsp dried oregano
2 slices sourdough bread
2 tsp ricotta cheese

6 Ingredients

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Instructions

1
Heat the red pesto in a non-stick frying pan over medium heat.
2
Crack the eggs directly into the pesto in the pan.
3
Season the eggs with a pinch of salt and the dried oregano.
4
Cover the pan and cook the eggs until the whites are set and the yolks are cooked to your preference.
5
While the eggs are cooking, toast the bread slices.
6
Spread the ricotta cheese evenly over the toasted bread.
7
Once cooked, place the pesto eggs on top of the ricotta toast.
8
Serve immediately.

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Tips & Notes

Pro tips

Warm the pesto gently in the pan before cracking eggs to infuse the oil and prevent sticking; don't let it smoke.
Toast bread until golden and crisp so it holds the weight of ricotta and eggs without becoming soggy.
Spoon pesto from around the eggs over the whites as they cook for even flavor distribution and faster cooking.
Use room-temperature ricotta for easier spreading; cold ricotta can tear warm toast.

Substitutions

Red pesto → green basil pesto (lighter, more traditional flavor)
Sourdough → ciabatta, focaccia, or thick-cut white bread (same toasting time)
Ricotta cheese → whipped goat cheese or mascarpone (creamier alternative)
Dried oregano → fresh oregano, minced (use 1 tsp fresh for same intensity)

Storage & make-ahead

Assemble and eat immediately for best texture. Leftovers do not store well due to egg cookery and bread sogginess.

Common Questions

Can I use white pesto instead of red pesto?

Yes. White (basil) pesto works well and will give a milder flavor. Use the same amount (2 tbsp) and adjust oregano to taste.

How do I know when the eggs are done?

Cook until the whites are set and opaque but yolks remain runny or soft-set, about 3–4 minutes over medium heat depending on how you like them.

Can I make this ahead?

Toast the bread and spread ricotta up to 4 hours ahead; store covered in the fridge. Fry the eggs fresh just before serving for best taste and texture.