Description
Pesto Eggs are a quick and flavorful breakfast option featuring eggs cooked gently in fragrant basil pesto. This Italian-inspired dish combines the richness of eggs with the aromatic, herbaceous notes of pesto, creating a savory and satisfying start to your day. Perfect for busy mornings, it can be served on its own or paired with toast and optional toppings like Parmesan or red pepper flakes for added texture and taste.
Ingredients
Main Ingredients
- 2 large eggs
- 2 tablespoons basil pesto (store-bought or homemade)
- 1 teaspoon olive oil or butter (optional)
- Salt to taste
- Black pepper to taste
Optional Toppings
- Grated Parmesan cheese
- Red pepper flakes
- Toast for serving
Instructions
- Prepare the skillet: Heat a nonstick skillet over medium-low heat. If using, add 1 teaspoon olive oil or butter to the pan, allowing it to melt and coat the surface gently.
- Warm the pesto: Add 2 tablespoons of basil pesto directly to the skillet and spread it slightly. Let it warm for about 30 seconds or until it becomes fragrant, being careful not to burn it by keeping the heat low.
- Cook the eggs: Crack 2 large eggs directly into the pesto in the skillet. Lightly season the eggs with salt and black pepper.
- Cover and cook: Cover the skillet with a lid and cook the eggs for 2 to 3 minutes, or until the whites are fully set but the yolks remain runny. For firmer yolks, cook for an additional minute or two.
- Serve: Remove the skillet from heat and carefully transfer the pesto eggs to a plate. Top with grated Parmesan cheese or red pepper flakes if desired, and serve immediately, ideally alongside toast or avocado toast.
Notes
- Use low heat to prevent the pesto from burning and to gently cook the eggs.
- Pesto eggs taste great served over toast, avocado toast, or alongside roasted vegetables for a complete meal.
- Adjust cooking time according to your preferred yolk consistency.
- Optional oil or butter helps prevent sticking but is not necessary if using a good nonstick skillet.
