Another day, another ricotta toast recipe! This one is a balance, high protein breakfast option with (the iconic) pesto egg.
It’s been a go-to for me lately because it’s quick to make and so delicious. Start with ricotta and red pepper flakes, then build your sandwich with veggies and enjoy! Recipe for this pesto egg version below.
1 slice whole wheat bread
1 tbsp pesto
1/4 cup ricotta
1 tsp red pepper flakes
2 thick slices heirloom tomato
handful of arugula
sea salt and pepper
toast whole wheat bread
add pesto to a pan over medium heat
crack your egg over the pesto and cover to cook over-easy (2-3 mins) and remove from heat
plate your toast and add ricotta, spread evenly
season with red pepper flakes and sea salt
add arugula and sliced tomato to toast
top with the pesto egg and salt and pepper to taste, and enjoy!
prep time: 10 mins
nutrition: 360 calories, 17g protein, 24g carbohydrate, 21g fat, 3g fiber