Left Coast Radical Breakfast Toast
Give your weekday morning breakfast a boost of healthy inspiration. This simple but delicious toast is elevated with lemon infused olive oil, also known as #agrumato -- a chef’s secret weapon! With our Awesome Arugula Pesto as a base, creamy, runny fried eggs and micro greens as a light topping, this is a vibrant, eye-catching dish and also a healthy one. If you don’t have infused lemon olive oil on hand, just use classic extra virgin olive oil and spritz with fresh lemon juice or zest to finish.
1-2 tablespoons butter (or olive oil)
2 thick (~1”) slices rye or sourdough bread, toasted
¼ cup Awesome Arugula Pesto
1 package (3 ounces / 85 grams) Forward Greens Radical Radish microgreens
Lemon infused olive oil
Flakey sea salt
Pepper, fresh cracked
- Heat butter (or oil) in a cast iron or nonstick skillet over medium to medium-high heat. When butter is melted and the pan is at medium heat, carefully add eggs one at a time.
- Fry eggs, using a spatula if needed to keep them from sticking to each other and fry until edges are golden brown, whites are cooked, but yolks are still runny, about 2-3 minutes. Add more fat if you like as you go if needed and if you prefer hard yolks, allow to cook for some additional minutes until at desired consistency. Finish with salt and pepper. Set aside.
- Build your toast by spreading about 2 tablespoons micro pesto over one side of each slice. Top with a generous layer of Radical Radish microgreens (about ⅓ cup each) and then layer your fried eggs. Finish with a generous drizzle of olive oil and finish with a light pinch of flaky sea salt. Savor immediately!