Pesto Eggs

Prepare roasted tomato:
Preheat oven to 400. Chop a large tomato, add a little olive oil, some chopped basil and oregano and a spoonful of parmesan cheese. Spread into a single layer on a parchment lined baking pan.
Roast until some of the edges are browned and caramelized, 20-25 minutes. Set aside.

Prepare your favorite pesto recipe:
I used basil and a little arugula, garlic, olive oil, walnuts, and parmesan cheese in a mini food chopper

Prepare toasts:
Preheat the oven to 350 and line a baking sheet with parchment paper. Lightly brush Sour Dough bread slices with melted butter mixed with some olive oil. Sprinkle with parmesan cheese.
Bake about 8-10 minutes or until golden on the edges and slightly toasted.
I cut the slices in half and served a single egg in the middle with some extra pieces cut a little smaller around the edge of the plate. If your slices are large enough, place one egg on each half.

To prepare eggs:
On low- medium heat, melt 1-2 Tablespoons of butter with 2 Tablespoons of Olive Oil in a non-stick frying pan.
Add 3-4 heaping Tablespoons of pesto to the pan. Allow to warm and bubble a little and break eggs into the pan. 3-4 eggs per 12” pan. Do not crowd the eggs. Allow the white to set and gently turn for less than a minute for a runny yolk, leave a little longer if you want yolk to be a little more cooked through. Gently lift the egg onto a toast along with some pesto.
Top with a little more pesto as desired.
For some extra color and garnish, place some roasted tomatoes at the sides of your toast.