Ingredients
1 tbs pine nuts
1 clove of garlic
handful of basil
pinch of Kosher salt
handful of shredded parmesan reggiano
2 tbs olive oil
2 eggs
2 slices of garlic bread
red pepper flakes
Preparation
In a blender, add pine nuts, garlic, basil leaves, salt, parmesan, and olive oil. Purée until blended well.
Spread two spoonfuls of pesto onto a heated pan until evenly covered. Let it sizzle, then on medium heat, crack two eggs over the pesto and let simmer with a lid for a few minutes until sunny side up.
Place each egg on toasted garlic bread. Add a dash of red pepper flakes and salt, then enjoy!