Tortilla with pesto feta fried egg

A pesto-fried egg with feta, served on a tortilla with Philadelphia and rocket.
These feta fried eggs are incredibly easy to make, and they taste wonderful.
This version with feta and pesto is a firm favourite of mine. Use whichever pesto you prefer – a red one with sun-dried tomatoes would be delicious too.
Allow 1-2 per person, depending on appetite and whether you are serving anything alongside. On their own, I eat 2 myself.

Tortilla with pesto feta fried egg

Recipe for tortilla with pesto feta fried egg.

Allow 1-2 per person, depending on appetite and any other sides.

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5 from 4 votes

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Course: Breakfast, Lunch

Cuisine: Danish

Keywords: Fried egg, Tortilla

Total Time: 10 minutes minutes

Change servingsServings: 1 person

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Ingredients

• ▢ 1 egg
• ▢ 25 g feta
• ▢ 1 tbsp green pesto
• ▢ 1 tbsp Philadelphia cream cheese
• ▢ 1 handful rocket
• ▢ 1 mini tortilla
• ▢ Freshly ground pepper and salt, if needed
• ▢ Oil
• ▢ Finely sliced spring onion, optional

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Method

• Heat a frying pan with a little oil – add the crumbled feta and the pesto and let them fry for a moment.

  Do not stir – it just needs to warm through briefly.
• Crack an egg over the top and cook over a medium heat until the white has set and the yolk is still soft.

  Meanwhile, warm your tortilla if you would like it warm.
• Top the tortilla with Philadelphia and rocket – place the egg on top, season with pepper and scatter over the spring onion. Serve immediately.

Nutrition

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