Description
Pesto Eggs is a delicious and simple breakfast recipe featuring eggs cooked in flavorful pesto, served on toasted bread with optional toppings. This savory dish is perfect for starting your day with a burst of Mediterranean flavors.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 1/2 tablespoons pesto (store-bought or homemade)
- pinch of salt
- pinch of black pepper
To Serve:
- 1 slice sourdough or crusty bread (toasted)
- optional toppings: crumbled feta, sliced avocado, chili flakes, fresh basil
Instructions
- Heat the Skillet: Heat a nonstick skillet over medium heat and add the pesto, spreading it into a thin layer to coat the bottom of the pan. Let it warm and sizzle for 30 seconds to release the oils.
- Cook the Eggs: Crack the eggs directly into the pesto, keeping the yolks intact if making sunny side up. Season with a pinch of salt and pepper. Cook for 2–3 minutes until the whites are set but yolks remain runny, or cover the skillet to steam and cook the tops slightly.
- Toast the Bread: While the eggs cook, toast the bread. Once eggs are done, slide them onto the toast.
- Add Toppings and Serve: Top with crumbled feta, avocado slices, chili flakes, or fresh basil if desired. Serve immediately.
Notes
- For scrambled pesto eggs, whisk the eggs first and pour over the sizzling pesto, stirring gently until just set.
- Use red pepper pesto or sun-dried tomato pesto for a twist.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 egg toast
- Calories: 310
- Sugar: 1g
- Sodium: 340mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 185mg
