Toast the bread while preparing the eggs.
Combine the eggs, water, pepper sauce, and sea salt in a bowl. Whisk until smooth.
Use a large non-stick omelet pan to melt the butter.
Add the eggs and stir gently with a spatula until they're gently scrambled but still moist.
Spread the soft goat cheese equally over the toast slices.
Add the eggs on top of the goat cheese. Cut each slice in half. Place toast points on each plate and garnish with the sundried tomatoes and fresh basil. Drizzle with pesto.
About 3/4 cup chopped fresh basil, washed and trimmed
1 cup extra virgin olive oil
3/4 cup freshly grated Parmesan cheese
1/4 cup pinenuts
2 cloves garlic, chopped
1/4 teaspoon Sea salt
fresh cracked pepper to taste
2 teaspoons fresh lemon juice
Combine all of the ingredients except the oil in a food processor. While the processor is running, slowly pour in the olive oil.