gluten-free vegetarian

Pesto Eggs On Lo-Dough Cheese Toasts

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Prep information

Prep time
10 minutes
Cook time
7 minutes
Serves
1
Recipe by
Michael at Lo-Dough

Nutritional information (per 2 eggs and 4 cheese toasts!)

Calories
423 kcal
Fat
29g
Carbs
5g
Fibre
9g
Protein
30g
Sugar
2g

The breakfast phenomenon taking social media by storm. Do it the Lo-Dough way!

Pesto eggs on toast are a fantastic tasting breakfast/brunch dish, suddenly finding online popularity. By frying your eggs in pesto rather than plain oil, you are jacking up the flavour to a new level. But for low-carbers, the toast presents an issue. That's where Lo-Dough comes in - our cheese toasts sit perfectly under the herby, moreish eggs and at just a couple of carbs per portion are perfect for a low-carb or ketogenic (keto) diet. 

Ingredients

Serves 1
  • 1 piece of Lo-Dough
  • 2 eggs
  • 1 tablespoon of pesto
  • 50g mozzarella
  • 1 heaped tbsp of light cream cheese

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

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Method

  1. Preheat your oven to 250°C/475F/Gas 9.
  2. Spread the cream cheese across the Lo-Dough in a thin layer, right up to the edge.
  3. Cover evenly with the cheese and bake in the oven for 7-10 minutes.
  4. While the cheese toast cooks, fry your eggs in the pesto until done to your liking.
  5. Serve with a crack of black pepper.

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