Name: Pesto Fried Egg on Toast with Ricotta Cheese and Smoked Chilli Flakes
Prep time: 5 min
Cook time: 5 min
Ingredients: 2 tablespoons pesto, or to taste; drizzle of olive oil, if necessary; 1 large egg; slice of bread; 2 tablespoons ricotta cheese, or to taste; pinch of sea salt; pinch of freshly ground black pepper; pinch of smoked chilli flakes, to taste (optional)

Jump to Recipe

Reels and videos for Pesto Fried Eggs are all over the internet. After making my Semi-dried Tomato Pesto with a Hint of Chilli – Dairy Free a couple of days ago, I had a little left and decided to whip this up for lunch to see what all the hype was about.

I’d seen some with ricotta cheese, which I rather fancied, and I decided to add a touch of smoked chilli flakes. I love food with an unexpected kick in the tail! It was fabulous! So quick, incredibly easy and bursting with flavour. A wonderful way to use up the last bits of pesto but to be honest, good enough to make a batch of pesto for!

Other recipes using Dairy-free Semi-dried Tomato Pesto include:

Haddock with Semi-dried Tomato Pesto and a Crispy Lemon and Basil Breadcrumb Topping

How to make Pesto Fried Egg on Toast with Ricotta Cheese and Smoked Chilli Flakes

Collect all your ingredients together:

2 tablespoons pesto, or to taste
drizzle of olive oil, if necessary
1 large egg
slice of bread
2 tablespoons ricotta cheese, or to taste
pinch of sea salt
pinch of freshly ground black pepper
pinch of smoked chilli flakes, to taste

How to make this lovely dish:

Heat the pesto and oil, if using, over a moderate heat and stir to roughly mix.
Crack the egg onto the pesto, cover with a lid and cook until the egg white is set and yolk as solid or runny as you like.
As the egg cooks, toast the bread and spread with the ricotta cheese.
Sprinkle on some salt, freshly ground black pepper and some chilli flakes.
Top with the pesto egg and sprinkle on some additional salt, pepper and chilli flakes, to taste.
Serve immediately.
NB -If you prefer a really hard yolk (like me), break the yolk when the white is cooked, and flip over to cook the other side.

Can I use different pestos in this recipe?

You can use any pesto in this recipe, with or without dairy, shop bought or homemade. Pestos vary quite a bit, some have more oil than others. As such you may not need to add additional oil to the pan.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Pesto Fried Egg on Toast with Ricotta Cheese and Smoked Chilli Flakes

So quick, incredibly easy and bursting with flavour. A wonderful way to use up the last bits of pesto but to be honest, good enough to make a batch of pesto for!

Course Breakfast, brunch, light lunch

Keyword chilli flakes, egg, pesto, ricotta, Toast

Prep Time 5 minutes

Cook Time 5 minutes

Servings 1

Ingredients

2 tablespoons pesto, or to taste
drizzle of olive oil, if necessary
1 large egg
slice of bread
2 tablespoons ricotta cheese, or to taste
pinch of sea salt
pinch of freshly ground black pepper
pinch of smoked chilli flakes, to taste (optional)

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Heat the pesto and oil, if using, over a moderate heat and stir to roughly mix.
Crack the egg onto the pesto, cover with a lid and cook until the egg white is set and yolk as solid or runny as you like.
As the egg cooks, toast the bread and spread with the ricotta cheese.
Sprinkle on some salt, freshly ground black pepper and some chilli flakes, if using.
Top with the pesto egg and sprinkle on some additional salt, pepper and chilli flakes, to taste.
Serve immediately.
NB -If you prefer a really hard yolk (like me), break the yolk when the white is cooked, and flip over to cook the other side.