Heart Healthy Breakfast

Pesto Eggs

It’s the season of the heart, both figuratively with Valentine’s Day, and factually, as February marks heart care awareness month. Either way, these pesto eggs are an eggciting (sorry not sorry) addition to your breakfast or brunch menu. Full of heart-healthy omegas wrapped in bold flavours, they are incredibly easy to make while looking super fancy. Your heart and your loved ones will be sure to enjoy.

INGREDIENTS

1–2 tbsp pesto (we love locally grown and produced Benvoulin Farm – Pesto Gourmet Select) 1–2 eggs (organic and free range when possible) 1 sliced baguette or rustic sourdough loaf 1 ripe avocado 2 tbsp ricotta cheese handful arugula chili flakes (optional) salt and pepper to taste

DIRECTIONS

1. Heat pesto in a non-stick skillet over medium heat. When the pesto is warmed and shimmery, add in the egg. Cook the egg to your desired doneness, keeping the heat low so you do not burn the pesto.

2. Mash ripe avocado with salt and pepper to taste. Lightly toast a slice of bread and spread the avocado on the toast. Top with ricotta and arugula.

3. Top with the cooked egg and remaining pesto, sprinkle with chili flakes and fresh cracked pepper. Enjoy!