Pesto Eggs is a simple yet flavorful dish where eggs are fried in aromatic basil pesto instead of oil or butter. This quick and easy breakfast is packed with rich, herby flavors and pairs perfectly with toast or avocado.
Ingredients:
- 2 large eggs
- 2 tablespoons pesto sauce (store-bought or homemade)
- 1 slice sourdough or whole-grain bread (for serving)
- ¼ teaspoon red pepper flakes (optional, for heat)
- ¼ teaspoon black pepper
- 1 tablespoon crumbled feta or Parmesan cheese (optional)
- Fresh basil leaves (for garnish)
Instructions:
Heat the Pesto:
- In a non-stick skillet, heat 2 tablespoons of pesto over medium heat until it starts to sizzle.
Cook the Eggs:
- Crack the eggs directly into the pan over the pesto.
- Cover with a lid and cook for 2-3 minutes for sunny-side-up or flip for over-easy eggs.
Toast the Bread:
- While the eggs cook, toast a slice of bread until golden brown.
Assemble & Serve:
- Place the cooked eggs on the toast.
- Sprinkle with red pepper flakes, black pepper, and crumbled feta or Parmesan.
- Garnish with fresh basil leaves and enjoy immediately!
Tips:
- Use homemade pesto for a fresher taste (blend basil, garlic, Parmesan, pine nuts, and olive oil).
- Pair with avocado toast for an extra creamy texture.
- For a lighter version, use egg whites and low-fat pesto.
