Ingredients 4 Servings
- 4 tablespoons Barilla® Creamy Ricotta & Arugula Pesto
- 4 slices whole wheat bread
- 2 tablespoons extra virgin olive oil, divided
- 4 eggs
- 1 cup arugula
- Salt and black pepper to taste
- Slightly toast bread in a toaster.
- Meanwhile fry eggs with 1-tablespoon olive oil sunny side up, season with salt and pepper.
- Drizzle remaining olive oil on the arugula; season with salt and pepper.
- Spread pesto on toast; add one egg on each slice, top with arugula.