Fried egg, finished off with goats cheese pesto and served on a slice of toasted sourdough
1 large Slice of White Sourdough
2 Medium Eggs
20g Soft Goat’s Cheese
Salt, Black Pepper and Chilli Flakes
Put the pesto in a non-stick frying pan and heat until it starts to spit.
Crack over the eggs and cover the pan, cooking for 2-3 minutes.
Toast the bread and spread with the goat’s cheese.
Once the eggs are cooked to your liking, add to the toast.
Season with some salt, pepper and chilli flakes and serve immediately.