Description
Pesto eggs are a quick and flavorful breakfast or brunch option where eggs are cooked in aromatic pesto instead of traditional oil or butter.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons pesto (store-bought or homemade)
- 1 slice of sourdough or your preferred bread
- Salt, to taste
- Black pepper, to taste
- Optional toppings: avocado slices, chili flakes, grated Parmesan
Instructions
- Heat a nonstick skillet over medium heat.
- Add the pesto to the pan and let it sizzle for a few seconds.
- Crack the eggs directly into the pesto and cook to your desired doneness (sunny-side up or over-easy).
- Meanwhile, toast the bread slice until golden.
- Place the toasted bread on a plate and top with the cooked eggs.
- Season with salt and black pepper to taste.
- Garnish with optional toppings like avocado, chili flakes, or Parmesan if desired.
Notes
- Use homemade pesto for a fresher taste.
- Be careful not to burn the pesto—cook on medium or medium-low heat.
- Pairs well with a green salad for a more filling meal.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg
