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Tomato Pesto Egg Ciabatta on a plate
Melissa Hart

Tomato Pesto Egg Ciabatta

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Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 ciabatta rolls split
  • 1/4 cup basil pesto
  • 1 large tomato cut into 8 slices
  • 4 large eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tbsp olive oil
  • 4 slices low-moisture mozzarella cheese

Method
 

  1. Toast the ciabatta rolls cut-side down for 2 minutes and spread 1 tablespoon pesto over each bottom.
  2. Blot the tomato slices firmly between paper towels.
  3. Heat the olive oil in a nonstick skillet over medium heat and fry the eggs over-medium.
  4. Season the eggs with salt and black pepper and cook until they reach 160°F.
  5. Top each egg with mozzarella and cover for 30 seconds until softened.
  6. Build each ciabatta with two tomato slices and one cheesy egg.