Fried Eggs with Burrata, Greens & Pesto
Your next brunch just got a little brighter. Delicious herbs come together over perfectly-cooked eggs with burrata, arugula, olives, pesto…
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Cooking tools:
- Cast iron skillet
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Toaster
- Plate
- Spoon
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for finishing
- 4 large eggs
- ½ teaspoon flaky sea salt
- ¼ teaspoon freshly ground black pepper
- 2 pieces or 6-oz. fresh burrata cheese, torn
- ½ cup or handful of arugula, spinach, or baby kale – or mix, torn
- ½ cup pitted kalamata olives, crushed
- 2-3 tablespoons pesto
- Pinch of crushed red pepper flakes, for finishing
- If desired, slices of Ken’s Artisan Boule bread, toasted (or bread of choice)
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