Easy Pesto Eggs Recipe

Sunny-side-up eggs cooked right in fragrant basil pesto for a crispy, herby edge and runny yolk. Pile onto toast and finish with feta and chili flakes for a 10-minute breakfast.

Pin This Recipe For Later! Print

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: 1

Calories: 120kcal

Ingredients

Main Ingredients

▢ 2 large eggs
▢ 2 tablespoon basil pesto
▢ 1 slice sourdough bread or your favorite toast
▢ 0.5 ounce feta cheese, crumbled optional
▢ 0.25 teaspoon red pepper flakes optional
▢ 0.125 teaspoon kosher salt to taste
▢ 0.125 teaspoon black pepper to taste

Instructions

Preparation Steps

Toast the bread until golden and keep warm.
Warm the pesto in a nonstick skillet over medium-low heat until it starts to bubble gently, about 30 seconds.
Crack the eggs into the skillet, spacing them apart. Cook undisturbed until the whites begin to set, 2 to 3 minutes.
Spoon some hot pesto over the egg whites. Cover the skillet and cook until whites are fully set and yolks are still runny, 30 to 60 seconds more.
Place eggs over the toast. Drizzle with any pesto from the pan and top with feta and red pepper flakes.
Season with salt and black pepper to taste and serve immediately.

Notes

Cook over medium-low heat to avoid splattering and over-browning the pesto. For a creamier finish, swirl in 0.5 tablespoon of butter after cooking the eggs. Add sliced avocado or a squeeze of lemon to brighten the flavors.

Nutrition