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–+ servings
Authentic Pesto Eggs Recipe

Authentic Pesto Eggs Recipe

Crispy-edged fried eggs cooked in vibrant basil pesto for a flavorful breakfast twist.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Breakfast Recipes
Cuisine: American
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 tablespoons basil pesto store-bought or homemade
  • 4 large eggs
  • 2 tablespoons olive oil
  • 1/4 cup parmesan cheese freshly grated
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper freshly ground
  • 4 slices crusty bread toasted, for serving

Method
 

  1. Heat olive oil in a large non-stick skillet over medium heat until shimmering.
  2. Spoon the pesto into the skillet, creating 4 separate pools or one large area. Let it warm and sizzle for about 30 seconds.
  3. Carefully crack one egg into each pesto pool. Season with salt and black pepper.
  4. Cook for 3-4 minutes for runny yolks, or 5-6 minutes for set yolks. Cover the pan with a lid for the last minute to help set the whites.
  5. Sprinkle freshly grated parmesan cheese and red pepper flakes over the eggs while still hot.
  6. Use a spatula to carefully transfer each pesto egg to a plate with toasted bread. Serve hot and enjoy the crispy pesto edges with runny yolk.

Nutrition

Calories: 245kcalCarbohydrates: 8gProtein: 12gFat: 19gSodium: 420mgFiber: 1g

Notes

For extra crispy edges, use medium-high heat and don't move the eggs once cracked. Fresh homemade pesto works best, but quality store-bought pesto is perfectly fine. Serve immediately as the eggs continue cooking from residual heat.

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