2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

2 slices thick-cut sourdough bread

Kosher salt

¼ cup fresh pesto

2 large eggs


Crushed red pepper flakes


  1. Heat Pompeian Smooth Extra Virgin Olive Oil in a large nonstick skillet over medium heat until shimmering. Add bread and cook until lightly golden brown on first side, 2–3 minutes, then flip and continue to cook until toasted on second side, 2–3 minutes. Transfer bread slices to plate and season lightly with salt.
  2. Let skillet cool 5 minutes. Add pesto to residual EVOO in skillet and heat until shimmering. Crack eggs into pesto and cook until whites are set and yolks remain runny, 2–3 minutes. Cook longer for more set yolks. For harder-set whites, cover the skillet while cooking the eggs.
  3. Place a pesto egg on top of each toast; drizzle with honey and sprinkle with salt and red pepper flakes to taste.