Description
A quick and flavorful breakfast where eggs are cooked directly in pesto instead of butter or oil. The basil, garlic, and olive oil in the pesto infuse the eggs with rich herb flavor, creating a simple yet satisfying dish perfect for toast.
Ingredients
- 2 tablespoons pesto
- 2 large eggs
- Salt to taste
- Black pepper to taste
- 2 slices bread, toasted
- Sliced avocado (optional)
- Cherry tomatoes (optional)
- Red pepper flakes (optional)
Instructions
- Heat a small nonstick skillet over medium heat.
- Add the pesto to the skillet and spread it evenly across the pan. Warm it for about 30 seconds until fragrant.
- Crack the eggs directly onto the pesto in the skillet.
- Cook for a few minutes until the egg whites are set and the yolks reach your preferred doneness.
- If desired, cover the pan briefly with a lid to lightly cook the tops of the eggs.
- Meanwhile, toast the bread slices.
- Place the cooked eggs on the toasted bread.
- Season with salt and black pepper.
- Top with sliced avocado, cherry tomatoes, or red pepper flakes if desired, and serve immediately.
Notes
- Sprinkle grated parmesan cheese on top for extra richness.
- Serve over sourdough toast with mashed avocado for a heartier meal.
- Add ricotta or cream cheese to the toast for a creamier texture.
- Pair with sautéed spinach or roasted tomatoes for extra vegetables.
- Pesto eggs are best enjoyed immediately after cooking.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Reheat gently in a skillet over low heat or microwave for 20–30 seconds.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg
