Description
Pesto Eggs offer a delightful twist on the traditional breakfast with vibrant pesto cooked right in the pan beneath eggs. Served atop toasted sourdough smeared with creamy herbed goat cheese, this recipe is quick, flavorful, and perfect for a satisfying morning meal.
Ingredients
Scale
Eggs and Pesto
- 2 tablespoons pesto
- 2 large eggs
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
Toast and Cheese
- 2 slices of sourdough bread
- 2 ounces herbed goat cheese
Instructions
- Prepare the Pan: Heat a medium non-stick frying pan over medium heat. Spread the pesto evenly across the bottom of the pan until it is warm and slightly bubbling.
- Cook the Eggs: Crack the eggs into the pan over the pesto. Season with salt, freshly ground black pepper, and red pepper flakes if desired. Cook for 4 to 5 minutes, or until the egg whites are set, adjusting the heat as needed to prevent burning.
- Prepare the Toast: While the eggs cook, toast the sourdough bread slices to your preferred level of crispness. Then, spread the herbed goat cheese evenly over the toasted bread.
- Assemble and Serve: Once the eggs are cooked, carefully transfer each egg on top of a slice of the goat cheese-smeared toast. Serve immediately, optionally garnished with fresh herbs or a squeeze of lemon juice for added brightness.
Notes
- Use fresh pesto for best flavor, or homemade if possible.
- You can substitute sourdough with your favorite bread.
- Adjust red pepper flakes to control the level of spiciness.
- Garnish with fresh basil or parsley to enhance the herbal notes.
- To make it vegetarian, ensure your pesto contains no animal rennet or substitute with vegan pesto.
