RECIPE: Try this TikTok-inspired breakfast for dinner
The social media platform TikTok has become a go-to for recipe inspiration and culinary videos for everyone from newbie cooks to seasoned chefs. Often the concepts are mind-bogglingly simple – feta baked in tomatoes and microwaved salmon with rice. Some are just mind-boggling, like shredding a rock-hard frozen chicken breast on a box grater, or reconstituting cheese-flavored potato chips for soup. However, for all the TikTok creations that might make you question humanity, there are plenty of delicious ones, like Pesto Egg Toast, widely credited to content creator Amy Wilichowski.
Eggs are fried in the oil from pesto. Genius! The herby eggs are placed atop toast that has been slathered with ricotta and smashed avocado, then topped with honey and red pepper flakes. Of course, no recipe on the web remains the same for long. Other versions include scrambling the eggs, transforming the toast-egg combination into a “toad in the hole,” and gluten-free options involving sliced sweet potato.
Not a single version that I watched or recipe that I read indicates that the pesto sticks to the bottom of the pan. Be aware and keep the heat low. My rendition eliminates the duo of creamy ricotta and avocado for a more textured smash of savory cherry tomatoes. Topped with a hefty hand of freshly grated Parmesan, it takes a simple breakfast toast to a satisfying supper in less than 30 minutes with only 6 ingredients.
Pesto Egg and Tomato Toasts
- 2 slices sourdough bread
- 12 cherry tomatoes
- 6 tablespoons store-bought refrigerated pesto, such as Gotham Greens, divided
- 4 large eggs
- 2 tablespoons freshly grated Parmesan, for serving
- Red pepper flakes, for serving
- Heat a large non-stick skillet over medium-high heat. Place the bread in the dry pan and toast until golden brown, 1 to 2 minutes per side. Remove to two plates and keep warm.
- Wipe out the skillet and return to the heat. Increase the heat to high and let the pan get smoking hot. Add the tomatoes and cook, occasionally shaking the skillet, until charred and blistered, 3 to 5 minutes. Divide the tomatoes between the toasts, using a fork to gently smash the tomatoes into the toast.
- Wipe the skillet clean again. Reduce the heat to medium-low. Add 4 tablespoons of the pesto to cover and coat the bottom of the skillet. Gently crack eggs into skillet over pesto. Cover and cook until whites are firm and opaque, but yolks are still runny, about 3 minutes.
- Using an offset spatula, transfer of the 2 eggs to top each of the tomato toasts. Top each with 1 tablespoon of the remaining pesto. Sprinkle with freshly grated Parmesan and red pepper flakes. Serve immediately.
Nutritional information
Per serving: Per serving: 567 calories (percent of calories from fat, 50), 27 grams protein, 44 grams carbohydrates, 5 grams total sugars, 2 grams fiber, 31 grams total fat (8 grams saturated), 142 milligrams cholesterol, 956 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
