I used to hate eggs. There was absolutely nothing that appealed to me about them until I got to college. Yes, the college cafeteria changed my opinion by basically making scrambled eggs one of the only appetizing options and they became likeable by default. This didn’t necessarily mean that I enjoyed them, though. I covered my scoop of eggs with enough Louisiana hot sauce (my favorite kind, by the way) to make any normal person cringe.
My indiference toward eggs was demolished with this breakfast. Who knew such savory ingredients, ones I usually associate with dinner, would make such a delicious breakfast? The goat cheese gets all melty from the heat of the crisp bread and the sundried tomato adds a hint of sweet to combat the garlicky pesto.
This looks really fancy when it’s served but it’s incredibly easy to make with just a little chopping and spreading, so it’s ideal for fancy breakfasts or when you have overnight guests. If, however, you’re feeling a little lazy, you can just shove everything inside of an omelette and you’ll get the same great flavors minus the crunch of the bread.
makes 1 serving
2 slices italian bread
1 tablespoon goat cheese
1 teaspoon butter
2 teaspoons milk
1 teaspoon pesto
2 sundried tomatoes, packed in oil, chopped
In a toaster or under the broiler in your oven carefully toast the slices of bread, making sure to keep an eye on them so they don’t burn. When the bread is perfectly golden brown, pull it from the oven and spread the goat cheese evenly on both pieces. In a small saute pan, melt the butter over low heat. Crack the egg into a small bowl and add the milk. Thoroughly scramble the egg with a fork. Add the egg to the pan and stir constantly until the egg has formed curd-like lumps and is cooked through. When the egg is scrambled, divide it in half and top the cheese-coated toasts with it. Add half of the pesto and one sundried tomato to each round. Serve immediately.