Delicious Pesto Eggs: Your Quick and Savory Breakfast Fix

Elevate your breakfast with these Pesto Eggs, combining rich flavors and creamy texture in under 10 minutes.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings: 2 servings

Course: Breakfast

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggs

2 pieces Eggs Packed with protein and essential nutrients
2 tablespoons Pesto A rich, herby base
to taste Kosher Salt Adjust to your taste preference
to taste Ground Black Pepper Freshly ground is always best
to taste Red Pepper Flakes Optional for a kick of heat

For the Toast

2 slices Sourdough Bread Provides a hearty base
to taste Goat Cheese Adds a creamy and tangy layer

Equipment

Non-stick frying pan
toaster

Method

Cooking Steps

Heat a medium non-stick frying pan over medium heat for about 2 minutes.
Spread a thin layer of pesto across the surface of the pan.
Crack two eggs into the warm pesto, season with salt, pepper, and optional red pepper flakes.
Let the eggs cook undisturbed for 4 to 5 minutes until the whites are set.
While the eggs cook, toast the sourdough bread to your desired level of crispiness.
Spread a layer of goat cheese on each slice of toasted bread.
Place the cooked pesto eggs on top of the goat cheese spread toast and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 500mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

Serve your pesto eggs hot for the best taste. They can be stored for up to 3 days in the fridge.

Tried this recipe?

Let us know how it was!