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–+ servings
Easy Pesto Eggs

Savory Easy Pesto Eggs for a Delightful Breakfast Boost

This Easy Pesto Eggs recipe combines fresh eggs and flavorful pesto for a quick and nutritious breakfast.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 2 pieces Eggs Use fresh eggs for the best results.
  • 2 tablespoons Pesto Adds rich herbal flavor; substitute with homemade pesto if desired.
  • 1 pinch Kosher Salt Enhances overall flavor.
  • 1 pinch Ground Black Pepper Freshly ground is preferable for best taste.
  • 1 pinch Red Pepper Flakes Adjust quantity according to heat preference.
For the Toast
  • 2 slices Sourdough Bread Serves as a base for the eggs.
  • 2 ounces Goat Cheese Provides creaminess and tang; can swap with mashed avocado for a dairy-free option.

Equipment

  • medium frying pan
  • Spatula
  • Toaster

Method
 

Step-by-Step Instructions for Easy Pesto Eggs
  1. Begin by heating a medium frying pan over medium heat for about 2 minutes.
  2. Carefully crack two fresh eggs directly into the warm pesto, and season with salt, pepper, and red pepper flakes.
  3. Allow the eggs to cook undisturbed for approximately 4 to 5 minutes, until the whites are set.
  4. While the eggs are cooking, toast the sourdough bread until golden brown and crispy.
  5. Once the eggs are cooked, slide a spatula under them and place them on top of the toasted sourdough, adding goat cheese on top.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

For best results, do not overcrowd the frying pan with too many eggs. Store leftovers in an airtight container in the fridge for up to 3 days.

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