Pesto Eggs

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This fantastic recipe for pesto eggs is wildly flavorful. Up your breakfast game with sunny side up eggs fried in a layer of pesto sauce and served with a spread of goat cheese on some crusty toast.

This recipe is easy to make, resulting in a wonderful breakfast or brunch! The best part is, this easy meal is ready in minutes.

Jump to:

• Ingredients
• Instructions
• Homemade Basil Pesto
• Other Easy Breakfast Recipes
• Tips for this Recipe
• Pesto Eggs

This awesome, TikTok pesto eggs recipe was shared by Amy Wilichowski (@amywilichowski) and has gone wildly viral. This viral TikTok recipe has been viewed over 8 million times!

Pesto adds a massive flavor boost to traditional fried eggs. Instead of using oil or butter to cook your eggs, spread a thin layer of pesto in a frying pan and cook the eggs slowly until they have nice crispy edges but a still runny center.

They're delicious served on bread (or on their own!) with cheese or avocado toast. You can top them with seasoning blends like dukkah or everything but the bagel seasoning or some fresh herbs.

Ingredients

This recipe is super easy to make. All you really need are two eggs and two tablespoons of pesto.

If you'd like to serve the eggs on a piece of toast, we recommend two slices of sourdough, 2 ounces of herby goat's cheese, some salt, ground pepper, and red pepper chili flakes.

Instructions

Heat a nonstick pan over medium heat. Spread the pesto in a thin layer across the hot pan.

When the pesto is warm, crack the eggs into the pan. Sprinkle with salt, pepper, and red pepper flakes. Cook the eggs for 4 to 5 minutes or until the egg whites are set and no longer translucent.

Meanwhile, toast the bread and spread the goat cheese on it.

Remove the eggs from the pan and place them on the toast.

Serve immediately and enjoy!

Optional toppings - chopped fresh herbs, microgreens, a squeeze of lime or lemon juice.

Homemade Basil Pesto

You can make your own homemade pesto!

You'll need: 1 cup basil, ⅓ cup extra virgin olive oil, ⅓ cup grated Pecorino Romano, 1 tablespoon pine nuts, 1 tablespoon pistachios, 2 garlic cloves, and 1 tablespoon of freshly squeezed lemon juice.

Heat the nuts in a small non-stick frying pan for 1 to 2 minutes until toasted, then combine all the ingredients in a food processor and blend till pureed.

Leftover pesto can be stored for up to 3 days in the refrigerator in an airtight container or frozen for up to 6 months.

Other Easy Breakfast Recipes

Looking for another delicious breakfast recipe like this one? Check out our full list of healthy breakfasts or try some of our other favorites.

• 6 Kinds of Toast! - some of our favorite sweet and savory toast recipes
• Ramp Omelet - eggs, feta, and ramps combine for a comforting, delicious breakfast
• Chocolate Baked Oats - blender oats baked to a cake-like texture
• Feta Eggs - the crispy and golden feta cheese, combined with the egg's softness, the avocado's creaminess, and the tortilla's warmth, makes for a satisfying breakfast.

Tips for this Recipe

Cooking Tips - Make sure to cook your eggs on medium heat. Too hot and the white will burn before the yolk sets and too low heat will result in a rubbery egg white.

Recommended Tools - We recommend cooking this in a non-stick pan that's at least 9 inches across.

Storing Tips - This recipe is best served fresh, but the cooked egg will keep in the refrigerator for up to three days. Reheat it in a frying pan (not the microwave).

Diet/Allergy Alternatives - You can sub out the cheese for mashed avocado if you'd like to keep this dairy-free.