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Easy Pesto Eggs Recipe

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.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
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.