Description
Pesto Eggs is a quick and flavorful breakfast recipe featuring eggs cooked over aromatic pesto, served on toasted bread with optional avocado slices and cheese toppings. Perfect for a savory and satisfying start to your day, this easy stovetop recipe combines Italian-American flavors with a creamy, rich texture.
Ingredients
Scale
Eggs and Pesto
- 2 large eggs
- 1 tablespoon pesto (store-bought or homemade)
Toast and Toppings
- 1 slice of bread (sourdough, multigrain, or your choice)
- 1 tablespoon butter or olive oil (optional, for toast)
- ¼ avocado, sliced (optional)
- Salt and pepper to taste
- Red pepper flakes (optional)
- Grated Parmesan or feta cheese (optional topping)
Instructions
- Heat Pesto: Heat a small nonstick skillet over medium heat. Add the pesto and let it sizzle for about 30 seconds to release its aroma, enhancing the flavor of the eggs.
- Cook Eggs: Crack the eggs directly into the skillet over the sizzling pesto. Cook for 2–4 minutes, until the egg whites are set but the yolks remain runny, or cook longer if a firmer yolk is preferred.
- Toast Bread: While the eggs are cooking, toast the slice of bread to your liking. Spread with butter or olive oil if desired for extra richness and flavor.
- Assemble and Serve: Slide the pesto eggs onto the toasted bread. Top with sliced avocado, salt, pepper, red pepper flakes, and grated cheese as desired. Serve immediately for the best taste and texture.
Notes
- Use any pesto variety you prefer such as basil, arugula, or sun-dried tomato to customize flavors.
- This recipe can be adapted by scrambling the eggs and stirring them into the pesto for a different texture.
- Great as a quick breakfast, lunch, or light dinner option.
