Our Sourdough Pesto Eggs recipe is made using our sourdough bloomer which adds a great texture to a modern brunch dish. Made from our unique 30 year old sourdough starter and a long, slow fermentation giving the loaf an open, waxy texture, chewy crust and a mild flavour. This makes it the perfect base for pesto eggs.
1 Cut 2 generous slices of our sourdough bloomer, lightly toast and smear with ricotta cheese.
2 Heat a non-stick frying pan over medium heat then smear 2 Tablespoons of pesto around the bottom of the pan.
3 When the pesto is warmed, gently crack the egg onto one side, then repeat with the second egg. Cook eggs for 4-5 minutes until the egg is fully cooked.
4 Remove eggs from pan, place on top of lightly toasted sourdough bloomer.
5 Drizzle with honey, sprinkle chili flakes (for a warm kick of flavour) and serve.