Toast with Pesto and Eggs

To prepare the pesto, mix the basil, pine nuts, extra virgin olive oil, Parmesan cheese, and salt in a food processor. Blend well.

To prepare the eggs, heat a tablespoon of extra virgin olive oil in a skillet over high heat. Crack in the eggs to start cooking the whites. Lower the heat and leave for a few more minutes, until the egg whites are cooked through. Add salt and pepper to taste. Carefully remove the eggs with a spatula.

Toast the bread (optional), spoon the pesto on top evenly, and transfer an egg onto each piece of pesto toast. Happy breakfast!