A New Take on the Popular Brunch Favorite
2 slices of multigrain bread
- 2 fresh eggs
3 tbsp of Botticelli Pesto Sauce
4 tbsp of whipped ricotta
Botticelli EVOO for frying and garnish
- Crushed red chili pepper & salt for garnish
In a small mixing bowl, add your avocado and pesto and smash until desired consistency. Add in a pinch of salt and set aside.
In a hot skillet, toast your multigrain bread on both sides. Once toasted to your liking, remove and place on a serving plate and set aside.
Pour some EVOO in your skillet and begin frying your fresh eggs. Best way to enjoy is sunny side up but cook to your liking. For sunny side up, cook on one side for about 2 1/2 minutes.
On your toast, spread your whipped ricotta making sure to go all the way to the edge! Then spread out your avocado pesto spread.
Once eggs are done, place your fried egg on top and garnish with some more Botticelli Extra Virgin Olive Oil, red chili pepper, salt and serve!