Pesto Eggs on Ricotta Toast with Chili Crunch

Why You’ll Love This Recipe

• Fast, fancy brunch: 20 minutes, stovetop only.
• Crispy, herby eggs with jammy yolks meet cool, creamy ricotta.
• Sweet-tart burst tomatoes balance the richness.
• Chili crunch adds a savory, spicy finishing pop.

Grocery List

• Produce: Cherry or grape tomatoes, fresh basil, lemon (optional)
• Dairy: Whole-milk ricotta, eggs
• Pantry: Sourdough bread, basil pesto, chili crunch (chili crisp), extra-virgin olive oil, kosher salt, black pepper, flaky salt

Full Ingredients

For the burst tomatoes

• 1 cup cherry or grape tomatoes, halved (150 g)
• 1 tsp extra-virgin olive oil
• Pinch kosher salt

For the pesto eggs

• 3 tbsp basil pesto (45 g)
• 2 large eggs
• Pinch kosher salt and black pepper

For the toast and assembly

• 2 slices sourdough (about 140 g total), toasted
• 1/3 cup whole-milk ricotta (80 g)
• Optional: 1/2 tsp finely grated lemon zest
• 2 tsp chili crunch (chili crisp), or to taste
• 2 tbsp fresh basil, torn
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Prep the ricotta and bread

In a small bowl, stir the ricotta with lemon zest (if using), a pinch (about 1/8 tsp) of kosher salt, and a few grinds of black pepper until smooth and spreadable. Toast the sourdough until golden and crisp at the edges; set aside on plates.

Step 2: Blister the tomatoes

Heat a medium nonstick or well-seasoned skillet over medium heat for 1–2 minutes until hot. If you have an infrared thermometer, aim for a surface temperature around 325–350°F (165–175°C). Add the olive oil and tomatoes, cut sides down. Sprinkle with a pinch of kosher salt.

Cook, undisturbed, 2 minutes. Stir and cook 1–2 minutes more until skins blister and some juices release. Transfer the tomatoes to a bowl and wipe out any tomato seeds from the pan if needed.

Step 3: Make a pesto puddle

Return the skillet to medium heat. Spoon in the pesto and let it spread into a shallow puddle, sizzling gently for 15–20 seconds. The goal is lively bubbling without smoking; reduce heat to medium-low if the pesto darkens too quickly.

Step 4: Fry the eggs until jammy

Crack in the eggs. Cook uncovered 45–60 seconds until the edges frizzle and the whites turn opaque around the perimeter. Cover the pan and cook 60–90 seconds more for jammy yolks (add 30 seconds if you prefer more set yolks). Season lightly with salt and pepper.

Tip: If the pesto pools on one side, tilt the pan and spoon some of the hot pesto over the egg whites to help them set without overcooking the yolks.

Step 5: Ricotta the toast

Spread the seasoned ricotta evenly over the two slices of toasted sourdough, going all the way to the edges so every bite is creamy.

Step 6: Assemble and finish

Use a spatula to place one pesto-fried egg on each ricotta toast. Spoon the burst tomatoes over and around. Drizzle any green pesto oil from the pan over the eggs and toast.

Top with chili crunch, scatter torn fresh basil, and finish with flaky salt and a few grinds of pepper. Serve immediately while the eggs are hot and the toast is crisp.

Pro Tips

• Keep the heat moderate: pesto can scorch. Aim for gentle sizzling, not spattering.
• Covering is key for jammy yolks in a skillet; it sets the whites by trapping steam.
• Toast matters: use sturdy, thick-cut sourdough so it stays crisp under the toppings.
• Season the ricotta: a pinch of salt and lemon zest wakes it up without overpowering the pesto.
• Use a nonstick skillet for easiest egg release and the prettiest edges.

Variations

• Whipped ricotta: Blitz the ricotta with 1 tsp olive oil and 1 tsp lemon juice until fluffy.
• Greens and grains: Add a handful of baby arugula on the ricotta or swap sourdough for toasted multigrain.
• Protein boost: Add crisped prosciutto or a few flakes of smoked salmon under the egg.

Storage & Make-Ahead

This dish shines fresh. You can blister the tomatoes up to 3 days ahead and refrigerate in an airtight container; rewarm gently in a skillet. Seasoned ricotta keeps 3 days chilled. Toast and eggs should be made to order. If you must reheat assembled toast, use a 300°F (150°C) oven for 6–8 minutes to warm through, but the yolks will be more set.

Nutrition (per serving)

Approximate: 480 calories; 32 g fat; 30 g carbohydrates; 4 g fiber; 18 g protein; 650 mg sodium.