Heat pesto in a non-stick skillet over medium heat. When the pesto is warmed and shimmery, add in the egg. Cook the egg to your desired doneness, keeping the heat low so you do not burn the pesto.
Mash ripe avocado with salt and pepper to taste. Lightly toast a slice of bread and spread the avocado on the toast. Top with ricotta and arugula.
Top with the cooked egg and remaining pesto, sprinkle with chili flakes and fresh cracked pepper. Enjoy!