Description
Pesto Eggs is a delectable twist on traditional breakfast eggs, featuring the vibrant flavors of pesto paired with perfectly cooked eggs atop toast, creating a satisfying morning meal.
Ingredients
Scale
Eggs:
- 2 large eggs
Pesto:
- 2 tablespoons pesto (store-bought or homemade)
To Serve:
- 1 slice of sourdough or crusty bread, toasted
- 1/4 avocado, sliced (optional)
- pinch of red pepper flakes
- salt and black pepper to taste
- grated Parmesan or crumbled feta for topping (optional)
- fresh basil leaves for garnish (optional)
Instructions
- Heat the Skillet: Heat a nonstick skillet over medium heat. Add the pesto and let it sizzle for 30 seconds.
- Cook Eggs: Crack the eggs into the pesto, season with salt and pepper. Cook for 2–3 minutes until set, then cover and cook for 1–2 minutes more.
- Prepare Toast: Toast the bread while the eggs cook. Once done, place the eggs on top.
- Final Touches: Add avocado, red pepper flakes, cheese, or basil. Serve hot.
Notes
- Try different pesto variations like sun-dried tomato or arugula pesto.
- For added richness, spread ricotta on the toast before topping with eggs.
- Experiment with poached or scrambled eggs as alternatives.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 toast with 2 eggs
- Calories: 340
- Sugar: 2g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg
