Description
Pesto Eggs are a quick and flavorful breakfast or brunch idea where eggs are fried in aromatic pesto instead of oil, creating a crispy, herbaceous base. Serve on toast for a satisfying meal in minutes.
Ingredients
Scale
- 2 large eggs
- 1–2 tbsp basil pesto
- Salt and pepper to taste
- Optional: red pepper flakes for heat
- 1–2 slices of bread, toasted
- Optional toppings: avocado, grated Parmesan, microgreens
Instructions
- Heat a nonstick skillet over medium heat. Add pesto and let it warm and sizzle slightly.
- Crack eggs directly into the skillet over the pesto. Cook for 2–3 minutes for sunny side up, or longer if you prefer firmer yolks.
- Season with salt, pepper, and red pepper flakes if using.
- While eggs cook, toast bread to your liking.
- Serve eggs over toast and top with optional toppings like avocado or Parmesan.
Notes
- Use store-bought or homemade pesto—basil, arugula, or sun-dried tomato varieties all work.
- Make it a meal with avocado slices or a side of greens.
- Cook eggs longer or flip for over-easy or over-medium styles.
Nutrition
- Serving Size: 2 eggs with toast
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg