Description
Pesto Eggs are a game-changer for your breakfast routine, offering a deliciously rich and aromatic twist on the classic fried egg. Instead of cooking eggs in oil or butter, this recipe uses pesto, infusing the eggs with the fresh flavors of basil, garlic, and pine nuts. Whether you’re a busy professional needing a quick meal or a home cook looking for a healthy, satisfying breakfast, Pesto Eggs are the perfect solution.
Ingredients
2 large eggs
2 tablespoons pesto (store-bought or homemade)
1 slice of bread (optional, for serving)
1/4 avocado, sliced (optional, for serving)
Salt and pepper to taste
Red pepper flakes (optional, for garnish)
Fresh basil leaves (optional, for garnish)
Instructions
- Heat the pesto in a nonstick skillet over medium heat until slightly bubbling.
- Crack the eggs into the skillet and cook for 3-4 minutes, until the whites are set and the yolks are still runny, or to your preferred level of doneness.
- Toast the bread if using.
- Carefully slide the eggs onto the toast or plate. Season with salt, pepper, and red pepper flakes if desired.
- Top with sliced avocado and fresh basil leaves.
- Serve immediately while warm.
Notes
Pesto Variations: Feel free to use any type of pesto you prefer, such as sun-dried tomato or spinach pesto.
Dairy-Free Option: Use a dairy-free pesto and omit cheese if needed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the eggs.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal per serving