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 that this easy meal is ready in minutes.
Try more of our favorite healthy breakfast recipes, like feta eggs, PB&J yogurt bowl, whipped cottage cheese, or blueberry breakfast cookies.
Pesto Eggs Features
- This awesome, TikTok pesto eggs recipe is so easy to make and adds a massive boost of flavor 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 need are two eggs and two tablespoons of pesto.
If you'd like to serve the eggs on toast, we recommend two slices of sourdough, 2 ounces of herby goat's cheese, some salt, ground pepper, and red pepper chili flakes.
How to Make Pesto Eggs
- Step 1: Heat a nonstick pan over medium heat. Spread the pesto in a thin layer across the hot pan.
- Step 2: When the pesto is warm, crack the eggs into the pan. Sprinkle with salt, pepper, and red pepper flakes.
- Step 3: Cook the eggs for 4 to 5 minutes or until the egg whites are set and no longer translucent.
- Step 4: Meanwhile, toast the bread and spread the goat cheese on it.
- Step 5: Remove the eggs from the pan and place them on the toast. Top with optional chopped fresh herbs, microgreens, or a squeeze of lime or lemon juice.
Pesto Eggs Recipe
These pesto eggs are a savory and delicious recipe, perfect for breakfast or brunch!
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Servings: 2 servings
Ingredients
- 2 tablespoons pesto
- 2 eggs
- pinch kosher salt
- pinch ground black pepper
- pinch red pepper flakes
- 2 pieces sourdough bread
- 2 ounces goat cheese
Instructions
- Heat a medium frying pan over medium heat. Once hot, spread the pesto in a thin layer across the 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 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!
Video
Notes
You can make your own homemade pesto!
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 - I recommend cooking this in a non-stick pan that's at least 9 inches across.
Diet/Allergy Alternatives - You can sub out the cheese for mashed avocado if you'd like to keep this dairy-free.
Storage - 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).
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 2g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 178mg | Sodium: 313mg | Potassium: 69mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 833IU | Calcium: 89mg | Iron: 1mg
Lizzie says
Oh, I only wanted to take a bite out of my screen when I saw this...what's there not to ❤️????
Emily says
Thank you, Lizzie! That's so kind 🙂
Lacey says
Are there any other sauces like this that works to fry eggs in?
EW says
For sure! You can use chili oil, chimichurri, salsa, and a mixture of olive oil and za'atar.
Felisa says
Love this recipe so much!
Alichia says
OMG soooo good!! I added some broccoli, sprouts and cherry tomatoes with artichoke hearts
CyBa says
Oh my gosh. The crispy bits of pesto on the edges of the eggs are truly amazing.
Great recipe.
I make eggs fried in crunchy garlic and ginger oil. I cannot believe I never thought to use pesto.
Bridget says
this definitely will be a go to whenever I have pesto to use up. I kept the recipe the same, but I added sriracha for an extra kick and it was to die for.
Michal says
This was delicious! My pan was too hot when I added the pesto and it browned and crisped, but the flavor and crunch was declicious. I added extra un-heated pesto on top of the goat cheese to compensate and my family LOVED the dish.
Roberta says
this recipe is so good and tasty!!