Pesto Eggs on Toast

Ingredients

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ½ cup or 124g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Ricotta cheese

  Part skim milk

  2 tbsp or 31g

• Wheat bread

  2 slice or 50g

Directions

1. Heat a medium nonstick skillet over medium heat. Add the pesto and allow it to spread and cook until fragrant, about 1 minute.
2. Crack an egg into a small bowl and carefully add it to the skillet on top of the pesto. Repeat with the other egg and add it on the other side of the skillet.
3. Cover with a tight-fitting lid and cook uninterrupted until the whites are set and the yolks are set to your liking, about 2 to 4 minutes.
4. Spread the ricotta cheese between the two slices of toasted bread. Slide the eggs from the skillet onto the toast and enjoy.