Pesto & Egg Toast

  • 2 Servings
  • Vegetarian

This is a delicious and healthy breakfast or brunch option that is packed with flavor and nutrition. The toast is topped with a layer of whipped ricotta cheese, which is light, creamy, and slightly tangy. The homemade pesto, made from fresh basil leaves and arugula, adds a lovely herbaceous and nutty flavor to the dish. The soft scrambled eggs, which are cooked low and slow for a creamy and velvety texture, provide a lovely contrast to the crispiness of the toast. The microgreens, with their delicate and refreshing taste, add a lovely pop of color and flavor to the dish, making it a visually appealing and nutritious meal. The dish is easy to make and can be customized with your favorite ingredients, making it a versatile and delicious option for any occasion.


𝗠𝗶𝗰𝗿𝗼 𝗣𝗲𝘀𝘁𝗼: 2 cup AeroFarms Micro 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 Micro 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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