Pesto Egg and Tomato Toast

• 150 g (3 large eggs) — Large whole eggs, raw
• 70 g (2 sturdy slices) — Whole-wheat sandwich bread
• 12 g (about 2 1/2 tsp) — Prepared basil pesto
• 90 g, quartered — Raw cherry tomatoes
• 40 g — Raw baby spinach
• 3 g (about 3/4 tsp) — Extra-virgin olive oil
• 0.3 g (small pinch) — Ground black pepper

Method

1. 1Toast the breadToast both bread slices in a dry skillet over medium heat for 2 minutes per side.4 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Use tongs around the hot skillet and keep the handle turned inward.
2. 2Transfer to a clean plateTransfer to a clean plate, using a clean plate or bowl for cooked food.Look for: Both slices are crisp and golden at the edges without burnt patches.
3. 3Measure ingredients: Cook the tomato-spinach baseMeasure extra virgin olive oil, cherry tomatoes, baby spinach, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Cook the tomato-spinach baseAdd olive oil and tomatoes to the skillet for 2 minutes, then add spinach and black pepper for 60 seconds.3 minLook for: Tomatoes are glossy and juicy while spinach is fully wilted.Safety: Avoid tomato splatter and reduce heat if the skillet smokes.
5. 5Set the pesto eggs and assembleLower heat to medium-low, add beaten eggs, and fold for 2 minutes.2 minLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Add pestoAdd pesto and continue folding for 1 to 2 minutes until the eggs reach 160°F, then divide all pesto eggs, tomatoes, and spinach over both toast slices.2 min · 160°FLook for: Eggs are softly set with green pesto streaks, no liquid patches, and an internal temperature of 160°F.Safety: Wash hands after cracking eggs and verify 160°F; declare egg, milk, wheat, and tree-nut allergens.