Description
Pesto Eggs are a quick and flavorful breakfast or brunch option where eggs are cooked in a bed of herby pesto, resulting in crispy edges and rich flavor.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons pesto
- 1 slice of bread (optional, for serving)
- 1 tablespoon olive oil (optional)
- Salt, to taste
- Black pepper, to taste
- Crushed red pepper flakes (optional)
- Grated Parmesan cheese (optional)
Instructions
- Heat a nonstick skillet over medium heat.
- Add the pesto to the skillet and let it sizzle for about 30 seconds.
- Crack the eggs directly over the pesto and cook for 2-3 minutes, or until the whites are set and the yolks are still runny (or to your desired doneness).
- Season with salt, pepper, and crushed red pepper flakes if using.
- Toast the bread, if desired, and place the cooked eggs on top.
- Sprinkle with grated Parmesan cheese and serve immediately.
Notes
- Use homemade or store-bought pesto depending on availability.
- Cooking time may vary depending on egg size and preferred yolk consistency.
- Great served with avocado or tomato slices on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg