Breakfast is so necessary- yet it’s something we skip out on every now and then. Eating within the first hour you wake up is actually super important because 1. It gets your metabolism moving and started, and 2. It’s another meal and opportunity to get nutrients in your system. Plus we get to eat- yay!

For this recipe I used already made pesto for convenience in the hectic mornings, so all that was really need was to toast the bread, slice some cheese and tomatoes, and cook that egg! You could eliminate the cheese if you prefer, but as I’ve said many times, I love cheese.

I am one for savory breakfasts in the morning, that’s why I’m a fan of eggs with some crazy combination. My dad is where I get my breakfast inspiration. The best is when he would throw in leftovers from the night before right into the skillet next to the egg. It always came out delicious! I’ve tried to live up to his infamous skillets, and now my touch is adding a nice fiber-filled piece of toast underneath.  Yum!!

I love the combination of tomatoes and eggs. If it sounds strange to you, trust me it’s amazing! Sometimes if I don’t have fresh tomatoes on hand in the winter months I use jarred tomato sauce with spinach on toast with my egg. It’s truly delicious I promise.

So give this one a try! Let me know what you have with your eggs in the morning, no matter how crazy the combination might be!

Tomato Pesto Fried Egg on Toast

1 teaspoon olive oil

1 egg (cage free, organic is the best)

3 tomato slices

1 tablespoon prepared pesto (this is my favorite recipe)

4 slices white raw cheddar

1 slice sprouted bread, toasted

salt and pepper

Heat olive oil over low-medium heat in small skillet. Crack egg in the center, making sure not to break the yolk. Let cook 4 minutes, and carefully flip using a spatula and knife to get leverage. Continue to cook 2 more minutes (this depends on how you like your yolks cooked- me, I like a runny one! If you like yours cooked through leave on the heat 2-3 minutes longer in this step).  Cover toast with cheese, then tomato, a little pesto and then your egg. Put a little more pesto on top, and season with salt and pepper.