25 minutes
St. Ewe x Isle of Wight Tomatoes: Pesto Fried Eggs
Serves: 1 PersonBrunch doesn't get much better than this.
Creamy smashed avocado, salty feta and fragrant dill piled onto toast, topped with a St. Ewe Rich Yolk egg fried in Isle of Wight Tomatoes' delicious new Calabrian Chilli & Tomato Pesto.
Rich, vibrant and made for mopping up every last bit of yolk. Catch the reel here.
Instructions
- - Step 1Cut your avocado in half, scoop out the middle into a bowl and smash with the back of a fork to your desired consistency. Add a squeeze of lemon and season to taste with salt and pepper.
- - Step 2Place your frying pan on a medium heat with a drizzle of neutral oil. Once the pan is hot, add a teaspoon of the pesto per egg (we went for two!). Let the pesto sizzle for a couple of minutes as it flavours the oil and pop the bread in the toaster.
- - Step 3Crack your eggs into the pesto, keeping the yolk central and the white in a nice egg-shape. This is the hard part!
- - Step 4Whilst your eggs are cooking, butter your toast and spread the avo mix evenly on top. Finely chop the fresh dill.
- - Step 5When your eggs are cooked to your liking (we love a runny Rich Yolk!) take them off the heat and place on top of your avocado toast.
- - Step 6Topped with crumbled feta and chopped dill, grab a knife and fork and enjoy!
Ingredients
- 2 Rich Yolk Egg
- 2 Tbsp. Isle of Wight Tomatoes Calabrian Chilli & Tomato Pesto
- 2 Slice of sourdough Toasted
- tsp. Salted Butter
- 1/2 Avocado
- 1 handful Feta
- 1 pinch Dill Chopped
- 1 pinch Salt
- 1 pinch Black Pepper
