Red pesto fried eggs on sourdough with ricotta and smashed avocado recipe
Runny, pesto-crusted fried eggs, garlicky smashed avocado, crisp, warm sourdough, tangy ricotta cheese... who could resist such a sumptuous, restaurant-worthy breakfast?
This wonderfully hearty take on classic fried eggs on toast is here to prove that fancy weekend brunches needn't take much time to put together – on the table in 10 minutes, it's a dish that looks (and tastes!) incredibly impressive, minus the effort.
Shop-bought red pesto gives the eggs bags of Mediterranean flavour, while the smashed avocado – laced with plenty of garlic and chilli flakes – gives the whole thing a subtly fiery kick (though if you'd rather dial down the heat, you can leave the chilli out).
Want to make your creation even more Instagrammable? Try serving it up with some roasted vine tomatoes and vibrant wilted spinach.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 1 ripe avocado
- 0.5 lime, juiced
- 0.5 clove garlic, grated
- 1 pinch dried chilli flakes, plus extra to serve
- 1 pinch sea salt flakes
- 1 pinch freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp red pesto
- 2 eggs (we like Fairburn's Famous British Blue Eggs)
- 2 slices sourdough
- 2 tbsp ricotta cheese
- 1 handful rocket, to serve
- 1 ripe avocado
- 0.5 lime, juiced
- 0.5 clove garlic, grated
- 1 pinch dried chilli flakes, plus extra to serve
- 1 pinch sea salt flakes
- 1 pinch freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp red pesto
- 2 eggs (we like Fairburn's Famous British Blue Eggs)
- 2 slices sourdough
- 2 tbsp ricotta cheese
- 1 handful rocket, to serve
- 1 ripe avocado
- 0.5 lime, juiced
- 0.5 clove garlic, grated
- 1 pinch dried chili flakes, plus extra to serve
- 1 pinch sea salt flakes
- 1 pinch freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp red pesto
- 2 eggs (we like Fairburn's Famous British Blue Eggs)
- 2 slices sourdough
- 2 tbsp ricotta cheese
- 1 handful arugula, to serve
Details
- Cuisine: Mediterranean-inspired
- Recipe Type: Brunch
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- To make the smashed avocado, cut the avocado in half, remove the stone and scoop the flesh into a bowl. Add the lime juice, garlic, a pinch of chilli flakes and a little salt and pepper. Using the back of a spoon, roughly smash the avocado until chunky and creamy.
- Put a non-stick frying pan (skillet) over a medium heat and add the oil and pesto. Cook for 1 minute, or until the oil in the pesto has separated slightly. Break the eggs into the pan and cover with a lid. Cook for approximately 3 minutes, until the egg yolks are cooked, but still slightly runny. Meanwhile, toast the sourdough.
- Divide the sourdough among plates and top one end of each piece of toast with smashed avocado and ricotta, adding the fried eggs to the other end. Sprinkle with a little sea salt and scatter with rocket (arugula) leaves. Serve with roasted vine tomatoes and wilted spinach, if you like.
Adapted from a recipe supplied by Rachel Green for Fairburn’s Eggs. Image courtesy of Fairburn’s Eggs.
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