This fried egg on toast recipe is a delicious and healthy way to start off your day. Extremely simple to make yet bursting with flavor, now that’s my kind of meal! I love having this fried egg on toast for breakfast with a glass of fresh OJ, although it’s great as a lunch time snack too.
Making eggs on toast is simple and requires very little effort. However, to keep it from becoming boring and repetitive the Kapptain has put a new spin on this breakfast, throwing pesto and sage into the mix.
To make this tasty little meal at home you will need bread, basil pesto aioli, tomato, eggs, hard parmesan cheese and sage.
- For the toast you can use any bread on hand, I used my home made artisan bread.
- I used campari tomatoes but you can use any type of tomato.
- I cooked my egg over easy but any style of egg works, it just depends on your preference.
For the sake of time I used one part store bought basil pesto to two parts store bought mayonnaise to make the basil pesto aioli.
Fried Egg on Toast with Basil Pesto Aioli and Sage
Equipment
- Toaster
- Frying pan
- Spatula
Ingredients
- 1 slice Artisan bread or white bread
- 1 tsp Basil pesto
- 2 tsp Mayonnaise
- 1/2 Lemon juice
- 1 Tomato
- 1 Egg
- 1 tbsp Vegetable oil
- 1 slice Hard parmesan cheese
- 1 leaf Fresh sage
Instructions
- Start off by toasting your bread until it is light brown.
- Make the basil pesto aioli by mixing 1 teaspoon basil pesto (store bought) with 2 teaspoons of mayonnaise (store bought) and a squeeze of lemon juice. Generously smear the aioli onto the toast making sure to cover the entire slice.
- Thinly slice the tomato and place a few pieces onto the toast.
- To make the over easy egg: preheat a frying pan and add the oil. Once hot, crack open the egg into the pan and let it fry until it can slide smoothly over the surface of the pan when moved around. Flip the egg over and let it fry for a few more seconds then remove it from the pan and place it onto the toast.
- Chop up the sage leaf and grate parmesan cheese. Sprinkle over the egg.
- Finish off with a pinch of salt and pepper.
