Begin by heating a medium non-stick frying pan over medium heat for about 2 minutes. Spread a thin layer of pesto evenly across the surface of the pan.

Carefully crack two fresh eggs directly into the pan over the warmed pesto. Sprinkle with kosher salt, ground black pepper, and red pepper flakes.

Allow the eggs to cook undisturbed for 4-5 minutes until the egg whites are firm and yolks remain runny, with the pesto bubbling around the edges.

Toast two slices of crusty sourdough bread until golden brown, about 3-4 minutes. Spread goat cheese over the warm bread.

Gently remove the eggs from the pan using a spatula and place them atop the toasted sourdough.

Serve immediately for the best taste and texture. Enjoy your Easy Pesto Eggs!