Do you want a quick savoury breakfast that's gonna get you going 110%? Try these baked eggs and toast. Ready in a couple of minutes and with a handful of ingredients. The combination of eggs, mozzarella and pesto packs in protein and fats for a longer‑lasting energy, the toasts adds neeccessary carbs, and tomatoes give the dish a fresh taste. Ideal choice for a breakfast, brunch or light lunch with low effort. 🥪
Nutrition (1 serving)
- 420 kcal
- 32 g carbohydrates
- 24 g fats
- 23 g protein
Per 1 portion
- 2 slices of wholegrain toast bread
- 2 eggs
- 3 tbsp grated mozzarella cheese
- 4 cherry tomatoes
- 2 tsp basil pesto verde
- salt
- pepper
- Italian seasoning blends
- ketchup
Instructions
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Make a dent in each toast by pressing down on a glass or mug.
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Spread the pesto over the bread and crack an egg open into the dent.
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Add the chopped tomatoes, seasonings, salt, pepper and grated cheese.
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Bake them in an air fryer (5 minutes at 180 °C) or an oven (5‑10 minutes, 180 °C). Bake until the egg white is set and the cheese has melted.
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Serve them with a little bit of high‑quality ketchup. Enjoy!
