Begin by heating a medium non-stick frying pan over medium heat. Once the pan is warm, add a generous layer of fresh pesto, swirling it to create an even coating on the bottom.

After the pesto begins to sizzle slightly, gently crack in two large eggs, being careful not to break the yolks. Season the eggs with kosher salt, freshly ground black pepper, and a pinch of red pepper flakes.

Let the eggs cook undisturbed for 4-5 minutes, or until the whites are fully set and no longer translucent.

While the Pesto Eggs are finishing up, take this time to toast your sourdough bread until golden brown and crispy. Spread a thick layer of creamy goat cheese over the surface.

Carefully remove the cooked Pesto Eggs from the pan, gently placing them atop the prepared toast. Serve immediately to savor the delightful blend of textures and flavors.