8 thick slices rustic bread
14 T CSD Pesto, divided
¼ C water
1 tsp salt
¼ T hot sauce
1 oz unsalted butter
3 oz CSD Sun-dried Tomatoes, drained, chopped & divided
5 ½ oz goat cheese
Preheat oven to 225. Toast bread & spread each slice with 1 ½ T CSD Pesto. Place on pan & keep warm in oven.
Whisk eggs, water, salt & hot sauce in large bowl. Melt butter in non-stick skillet, medium-low heat, & add eggs, stir until almost scrambled. Mix in 2 oz. chopped CSD Tomatoes & cook til gently scrambled.
Divide eggs among toast, top with cheese, then small dollop of CSD Pesto & evenly sprinkle with 1 oz chopped CSD Tomatoes.