4 slices of sprouted bread
Extra Virgin Olive Oil, as needed
Prepared Basil Pesto
4 fresh large organic free-range eggs
Sea salt & fresh ground pepper
Shredded Parmesan, as needed (may sub nutritional yeast flakes)

Lightly toast then grill the bread in a large skillet with enough olive oil to coat both sides of the toast. Grill till sizzling and golden. In the meantime, in a separate skillet, fry the eggs to your liking. Season with sea salt and fresh ground pepper. Spread a generous slather of pesto on each grilled toast. Top with an egg and sprinkle with Parmesan.