Heat a large non-stick skillet over medium heat. Add pesto and garlic, spreading to an even layer. Add eggs into skillet and reduce heat to medium-low. Let fry, uncovered, for 2 to 3 minutes or until egg whites have set.

Serve eggs on toasted focaccia. Sprinkle with Romano cheese and basil, drizzle with honey and add pepper, to taste.

Variation: add olive tapenade and topped with toasted pine nuts.

• 125 ml 1/2 cup sundried tomato pesto
• 2 ml 1/2 tsp roasted garlic paste
• 4 4 eggs
• 4 slices 4 slices focaccia bread, toasted
• 30 ml 2 tbsp freshly grated Romano cheese
• 60 ml 1/4 cup basil, chiffonade
• 15 ml 1 tbsp honey
• pepper to taste