Easy Pesto Eggs Recipe
Fry eggs right in a puddle of pesto for herby, crispy edges and a silky yolk. Pile onto toast and finish with cheese.
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Servings:
Ingredients
Main Ingredients
- 2.5 tbsp basil pesto
- 3.5 oz whole eggs about 2 large
- 2 oz crusty bread, sliced about 2 slices
- 1 tsp extra-virgin olive oil for the toast
- 1.5 tbsp Parmesan cheese, finely grated
- 0.25 tsp red pepper flakes
- 0.13 tsp kosher salt
- 0.13 tsp black pepper, freshly ground
Instructions
Preparation Steps
- Toast the bread until golden, then drizzle with olive oil and set aside.
- Warm the pesto in a nonstick skillet over medium-low heat until it gently sizzles.
- Crack in the eggs and let them settle, nudging pesto around the whites.
- Cover the pan and cook until the whites set and yolks are jammy, 2–3 minutes.
- Season with salt, black pepper, and red pepper flakes. Sprinkle with Parmesan.
- Slide the eggs over the toast and spoon any extra pesto from the pan on top.
Notes
Try serving on ricotta-smeared toast or add a few halved cherry tomatoes to the skillet with the pesto. For firmer yolks, cook uncovered for an extra 1–2 minutes. Best enjoyed right away; if needed, reheat gently over low heat to avoid overcooking the yolks.
This recipe is an original creation inspired by classic Easy Pesto Eggs Recipe flavors. All ingredient ratios and instructions are independently developed.