Pesto Eggs Recipe

These pesto eggs are a savory and delicious recipe, perfect for breakfast or brunch!

4.92 from 86 votes

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Prep Time: 3

Cook Time: 5

Additional Time: 2

Total Time: 10

Servings: servings

Author: Emily Wilson

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