Pesto & Egg Toast

  • 2 Servings
  • Vegetarian
𝗠𝗶𝗰𝗿𝗼 𝗣𝗲𝘀𝘁𝗼: 1 cup AeroFarms Micro Arugula 1 cup AeroFarms Baby Arugula 1 cup basil 1 clove of garlic ¾ cup extra virgin olive oil ¼ cup pine nuts ½ cup parmesan cheese lemon juice from ½ a lemon salt and pepper 𝗧𝗼𝗮𝘀𝘁: 4 eggs 1 tbsp butter 4 tbsp ricotta 2 pieces of multigrain bread salt and pepper to taste
1. Add all pesto ingredients to a food processor and pulse until combined. Set aside.

2. Toast bread in a toaster oven or in a pan with light olive oil. Set to the side.

3. Over low heat, melt butter in a pan. Beat eggs with salt and pepper until well incorporated. Pour eggs into a pan with melted butter. The key to perfectly soft scrambled eggs is to keep the eggs moving!

4. When eggs are loosely set, add pesto and drag through eggs. Remove from heat.

5. Smear 2 tablespoons of ricotta on each piece of toast. Top each piece of toast with eggs and pesto. Add more salt and pepper to taste.

6. Garnish with AeroFarms Mirco Arugula.

Post a photo of your finished dish on Instagram and tag
@Aerofarms. We’d love to see what you’ve prepared!

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