Put 2 tablespoons of pesto in a non-stick pan and place the pan over medium heat.

Warm the pesto until the oil begins to separate and the pesto begins to glisten. This
should take no more than a few minutes.

Add the eggs to the warmed pesto and cook for approximately 3 minutes. Place a lid over
the pan first so the eggs are cooked thoroughly.

Toast 2 slices of sourdough bread. Once toasted, spread each sourdough slice with
ricotta. After this, lay sliced avocado on top of the ricotta spread.

Place the covered slices to one side until the eggs are done. When the eggs are properly
cooked, take them from the pan, and place them carefully on the toasted slices.

Before serving, drizzle honey over the pesto eggs and then season them with chili flakes,
salt, and pepper.