1-First, blend the pesto: In a food processor, mix 1 bunch basil, 2 garlic cloves, 1/4 cup pine nuts, and 1/2 cup olive oil until it’s chunky yet combined. Stir in 1/2 cup grated Pecorino Romano cheese, adding it gradually to get the flavor just right. This step creates a vibrant sauce that makes your eggs stand out.

2-Next, heat 2 to 3 tablespoons of the pesto in a large frying pan on low heat until it sizzles this keeps everything from burning. Crack the 4 eggs into the pan and cook on low heat for about 4 to 5 minutes. Use a spoon to drizzle the hot oil from the pesto over the egg whites, helping them puff up while keeping the yolks runny and perfect.

3-Once the eggs are done, lightly season the yolks with salt. Serve them on sourdough bread, and if you like, add mashed avocado and goat cheese for extra taste. For more tips on healthy toppings, check out the article on is pesto healthy, which dives into how these ingredients boost your meal.