This simple twist on traditional fried eggs gives a deep flavour burst from sundried tomatoes, earthy Romano cheese and a touch of honey.
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.
Tip: Can also try a variation with olive tapenade and topped with toasted pine nuts.
Tip: In place of focaccia, you can use halved focaccia buns or ciabatta buns, mini naan, or slices of a crusty herb loaf.
Tip: To chiffonade basil, layer 6-8 basil leaves with the largest ones on the bottom. Roll up stacked leaves tightly and slice thinly into strips.