![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2025\/06\/Pesto-Egg-and-Tomato-Toasts.png\")
Pesto Egg and Tomato Toasts<\/p>\nPesto Egg and Tomato Toasts<\/p>\n
<\/p>\n
2 slices sourdough bread<\/p>\n
12 cherry tomatoes<\/p>\n
6 tablespoons store-bought refrigerated pesto, such as Gotham Greens, divided<\/p>\n
4 large eggs<\/p>\n
2 tablespoons freshly grated Parmesan, for serving<\/p>\n
Red pepper flakes, for serving<\/p>\n
<\/p>\n
Heat a large non-stick skillet over medium-high heat. Place the bread in the dry pan and toast until golden brown, 1 to 2 minutes per side. Remove to two plates and keep warm. Wipe out the skillet and return to the heat. Increase the heat to high and let the pan get smoking hot. Add the tomatoes and cook, occasionally shaking the skillet, until charred and blistered, 3 to 5 minutes. Divide the tomatoes between the toasts, using a fork to gently smash the tomatoes into the toast. Wipe the skillet clean again. Reduce the heat to medium-low. Add 4 tablespoons of the pesto to cover and coat the bottom of the skillet. Gently crack eggs into skillet over pesto. Cover and cook until whites are firm and opaque, but yolks are still runny, about 3 minutes. Using an offset spatula, transfer of the 2 eggs to top each of the tomato toasts. Top each with 1 tablespoon of the remaining pesto. Sprinkle with freshly grated Parmesan and red pepper flakes. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pesto Egg and Tomato Toasts 2 slices sourdough bread 12 cherry tomatoes 6 tablespoons store-bought refrigerated pesto, such as Gotham Greens, divided 4 large eggs 2 tablespoons freshly grated Parmesan, for serving Red pepper flakes, for serving Heat a large non-stick skillet over medium-high heat. Place the bread in the dry pan and toast until golden brown, 1 to 2 minutes per side. Remove to two plates and keep warm. Wipe out the skillet and return to the…<\/p>\n