Hey y’all! If you’re looking to jazz up your breakfast routine with something fresh, vibrant, and bursting with herby flavor, this Pesto Eggs Recipe is exactly what you need. With its perfect blend of creamy eggs and aromatic pesto, this dish is a game-changer for busy mornings, brunch with friends, or even a quick lunch. The best part? It’s ready in under 10 minutes! Let’s get cooking!
Why You’ll Love This Pesto Eggs Recipe
- Quick and easy—perfect for busy mornings or lazy weekend brunches.
- Packed with bold, herby flavor from homemade or store-bought pesto.
- Versatile—enjoy it on toast, with veggies, or as part of a breakfast bowl.
- Loaded with protein to keep you full and energized.
- Beautifully vibrant—impress your guests with minimal effort!
Ingredients for Pesto Eggs Recipe
- 2 large eggs
- 2 tablespoons pesto (homemade or store-bought—see this guide for a classic recipe!)
- 1/2 tablespoon olive oil (optional, if your pesto is very thick)
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 slice sourdough or crusty bread, toasted
- Optional toppings: crumbled feta, sliced avocado, red pepper flakes, fresh herbs
Pesto Eggs Recipe Directions
Step 1: Prep Your Pan
Heat a nonstick skillet over medium heat. If your pesto is thick, add 1/2 tablespoon olive oil to help spread it evenly.
Step 2: Add the Pesto
Spoon the pesto onto the skillet in a patch about the size of your eggs. Let it sizzle for 30 seconds, releasing all those fragrant oils and flavors.
Step 3: Cook the Eggs
Crack the eggs directly onto the pesto. Sprinkle with a pinch of salt and pepper. Cover with a lid and cook for 2-3 minutes for runny yolks, or up to 4-5 minutes for firm yolks.
Step 4: Serve and Enjoy
Slide the pesto eggs onto your toasted bread. Add your favorite toppings like feta, avocado, or a pinch of chili flakes. Dig in while it’s hot!
Notes for the Perfect Pesto Eggs Recipe
- For extra crispy edges, let the pesto fry for an extra 30 seconds before adding the eggs.
- Use a good quality pesto—homemade is best, but store-bought works well too (check out this store-bought pesto review).
- If you prefer scrambled eggs, simply pour whisked eggs over the pesto and gently stir until just set.
Pesto Eggs Recipe Variations
- Pesto Scrambled Eggs: Whisk the eggs first and scramble them into the pesto.
- Dairy-Free: Use a vegan pesto and skip any cheese toppings.
- Pesto Veggie Eggs: Add sliced cherry tomatoes or spinach to the pan before cooking the eggs.
Required Equipment for Pesto Eggs Recipe
- Nonstick skillet or frying pan
- Spatula
- Small bowl (if scrambling eggs)
- Toaster (for bread)
Pesto Eggs Recipe Storage Instructions
Pesto eggs are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat gently in a skillet over low heat for about 1-2 minutes. Note: The eggs may become firmer after storing.
Serving Recommendations for Pesto Eggs Recipe
- Serve on toasted sourdough or ciabatta for a hearty breakfast.
- Pair with a simple arugula salad or roasted tomatoes.
- Try alongside fresh fruit and your favorite coffee or tea.
Pesto Eggs Recipe Pro Tips
- Use room-temperature eggs for even cooking (here’s why).
- Don’t overcrowd the pan—the eggs need space to cook evenly.
- Let your pesto eggs rest for 1 minute off the heat for easier serving and even texture.
Pesto Eggs Recipe FAQ
- Can I use different types of pesto?
- Absolutely! Try sun-dried tomato pesto, arugula pesto, or even spinach pesto for a twist.
- How do I make pesto eggs dairy-free?
- Simply use a vegan pesto and skip any cheese toppings for a delicious dairy-free option.
- Can I make this with egg whites only?
- Yes! Substitute two egg whites for each whole egg for a lighter version—just reduce the cooking time slightly.
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Ingredients
- 2 large eggs
- 2 tablespoons basil pesto
- 2 slices sourdough bread
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
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1Heat olive oil in a nonstick skillet over medium heat.
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2Add basil pesto to the skillet and spread it evenly.
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3Crack the eggs directly onto the pesto and cook for 2-3 minutes, until the whites are set but yolks are still runny.
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4While the eggs cook, toast the sourdough bread slices until golden.
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5Season the eggs with salt and black pepper. Top with cherry tomatoes and Parmesan cheese if desired.
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6Serve the pesto eggs over toasted bread and enjoy immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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