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  • Writer's pictureMeagan Currell

ricotta toast with a pesto egg

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 egg

1/4 cup ricotta

1 tsp red pepper flakes

2 thick slices heirloom tomato

handful of arugula

sea salt and pepper


  1. toast whole wheat bread

  2. add pesto to a pan over medium heat

  3. crack your egg over the pesto and cover to cook over-easy (2-3 mins) and remove from heat

  4. plate your toast and add ricotta, spread evenly

  5. season with red pepper flakes and sea salt

  6. add arugula and sliced tomato to toast

  7. 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

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