Prepare Your Base: Start by toasting your slice of sourdough bread until it's golden and crisp. Drizzle it with a little extra virgin olive oil and set it aside on your serving plate.

Heat the Pesto: Place a small, non-stick frying pan over a medium-low heat. Add the 2 tablespoons of pesto to the pan and spread it out into a thin layer. Let it heat gently for about 1 minute, until you can smell the aromas of basil and garlic and the oil begins to separate and shimmer slightly.

Crack the Eggs: Carefully crack your two eggs directly into the pesto in the pan. I find that cracking them into a small bowl first helps prevent any shell from getting into the pan and allows you to place them more precisely.

Cook the Eggs: Let the eggs cook gently for 3-4 minutes. The low heat is important here. You want the whites to set and the edges to get delightfully crispy and lacy from the pesto oil. The pesto solids will toast and become wonderfully fragrant.

Season: While the eggs are cooking, sprinkle them with a pinch of sea salt, a generous grinding of black pepper, and the dried chilli flakes, if you’re using them.

Steam for Perfect Yolks (Optional): If you prefer your yolks a little more set or jammy, you can add a tablespoon of water to the pan (away from the eggs) and cover it with a lid for the final minute of cooking. The steam will gently cook the tops of the yolks. This is a great technique explained well by food science experts like those at Serious Eats.

Assemble the Dish: While the eggs finish cooking, arrange the rocket, halved cherry tomatoes, and mozzarella pearls on top of your toasted sourdough.

Serve Immediately: Once the eggs are cooked to your liking, use a spatula to carefully slide them from the pan onto the prepared toast. Make sure to scrape up all the crispy, toasty bits of pesto and drizzle them over the top. Serve immediately and enjoy.