Description
Elevate your breakfast with these Pesto Eggs, a delightful twist on a classic dish. This recipe combines the richness of pesto with perfectly cooked eggs, served on toast for a satisfying morning meal.
Ingredients
Scale
Eggs:
- 2 large eggs
Pesto:
- 2 tablespoons pesto (store-bought or homemade)
Additional:
- 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 eggs into the pesto, season with salt and pepper, and cook for 2–3 minutes until mostly set. Cover and cook for another 1–2 minutes.
- Prepare Toast: Toast the bread while the eggs cook. Place the eggs on top of the toast.
- Final Touches: Add avocado slices, red pepper flakes, cheese, or basil as desired. Serve hot.
Notes
- Opt for homemade pesto for a fresh flavor.
- Experiment with different pesto variations like sun-dried tomato or arugula.
- For a richer taste, spread ricotta on the toast before adding the eggs.
- This recipe can also be enjoyed with poached or scrambled eggs.
- 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
