A delightful twist on your morning routine, these pesto eggs are cooked in flavorful basil pesto, infusing each bite with aromatic herbs and garlic. Perfect for a quick and satisfying breakfast or brunch.
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy mornings.
- Packed with fresh and aromatic flavors.
- Versatile with optional toppings to customize your meal.
- A nutritious and satisfying start to your day.
- Pairs perfectly with toasted bread or baguette slices.
Ingredients
- 2 large eggs
- 2 tablespoons basil pesto
- Salt and freshly ground black pepper, to taste
- Optional toppings:
- Crumbled feta or goat cheese
- Sliced avocado
- Cherry tomatoes, halved
- Toasted bread or baguette slices
Directions
- Heat the Pesto:
In a non-stick skillet over medium heat, add the basil pesto, spreading it evenly across the pan. - Cook the Eggs:
Once the pesto begins to sizzle, crack the eggs directly into the skillet.
Cook the eggs to your preferred doneness:- For sunny-side up: Cook without flipping until the whites are set and the yolks remain runny.
- For over-easy or over-hard: Gently flip the eggs and cook to desired firmness.
- Season and Serve:
Season with salt and freshly ground black pepper to taste.
Transfer the eggs to a plate and garnish with optional toppings such as crumbled feta or goat cheese, sliced avocado, and cherry tomato halves.
Serve immediately, accompanied by toasted bread or baguette slices if desired.
Servings and Timing
- Prep Time: 2 minutes
- Cooking Time: 5 minutes
- Total Time: 7 minutes
- Servings: 1 serving
- Calories: Approximately 200 kcal per serving
Variations
- Swap basil pesto with sun-dried tomato or arugula pesto for a unique flavor.
- Add a sprinkle of red pepper flakes for a spicy kick.
- Use scrambled eggs instead of fried for a different texture.
- Incorporate sautéed spinach or kale for added nutrition.
- Serve over whole grain toast for extra fiber.
Storage/Reheating
- Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- Reheating: Reheat gently in a skillet over low heat or in the microwave for 30 seconds.
- Freezing: Not recommended due to texture changes.
FAQs
Can I use store-bought pesto for this recipe?
Yes, store-bought pesto works well, but homemade pesto offers a fresher taste.
What type of eggs work best for pesto eggs?
Large, fresh eggs work best for optimal flavor and texture.
Can I make this recipe with egg whites only?
Yes, using egg whites will reduce the calorie count and still taste delicious.
What bread pairs well with pesto eggs?
Sourdough, whole wheat, or a crusty baguette pair beautifully with this dish.
How can I make this dish dairy-free?
Use a dairy-free pesto and skip the cheese toppings.
Is this recipe suitable for meal prep?
Not really, as eggs taste best when freshly cooked.
Can I add meat to this dish?
Yes, crispy bacon or prosciutto can be a delicious addition.
What other toppings can I add?
Try adding microgreens, hot sauce, or a drizzle of balsamic glaze.
Can I cook this in an air fryer?
Yes, you can cook the eggs and pesto in an air fryer-safe dish at 350°F for about 4-5 minutes.
Is pesto eggs a keto-friendly recipe?
Yes, as long as you use low-carb pesto and skip the bread.
Conclusion
Pesto eggs are a simple yet flavorful breakfast option that can be easily customized to suit your taste. Whether you enjoy them plain or with a variety of toppings, they are sure to become a favorite morning dish. Try them today and start your day with a burst of delicious flavor!
Print
Pesto Eggs Recipe
- Total Time: 7 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
Delicious pesto eggs cooked to perfection with vibrant basil pesto, creamy yolks, and crispy toast for a flavorful, easy breakfast!
Ingredients
- 2 large eggs
- 2 tablespoons basil pesto
- Salt and freshly ground black pepper, to taste
- Optional toppings:
- Crumbled feta or goat cheese
- Sliced avocado
- Cherry tomatoes, halved
- Toasted bread or baguette slices
Instructions
- Heat the Pesto:
In a non-stick skillet over medium heat, add the basil pesto, spreading it evenly across the pan. - Cook the Eggs:
Once the pesto begins to sizzle, crack the eggs directly into the skillet.
Cook the eggs to your preferred doneness:- For sunny-side up: Cook without flipping until the whites are set and the yolks remain runny.
- For over-easy or over-hard: Gently flip the eggs and cook to desired firmness.
- Season and Serve:
Season with salt and freshly ground black pepper to taste.
Transfer the eggs to a plate and garnish with optional toppings such as crumbled feta or goat cheese, sliced avocado, and cherry tomato halves.
Serve immediately, accompanied by toasted bread or baguette slices if desired.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Mediterranean