Go Back
–+ servings
Authentic Pesto Eggs Recipe

Authentic Pesto Eggs Recipe

Creamy eggs cooked in vibrant basil pesto for a flavorful breakfast twist that's ready in minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Breakfast Recipes
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

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

Method
 

  1. Heat olive oil in a large non-stick skillet over medium heat until shimmering but not smoking.
  2. Add the basil pesto to the skillet and spread it evenly across the bottom, allowing it to warm for about 30 seconds.
  3. Carefully crack the eggs directly into the pesto, spacing them evenly in the pan. Season with salt and pepper.
  4. Cover the skillet with a lid and cook for 4-6 minutes, depending on desired doneness. For runny yolks, cook for 4 minutes; for set yolks, cook for 6 minutes.
  5. Remove the lid and sprinkle freshly grated parmesan cheese over the eggs during the last minute of cooking.
  6. Remove from heat and garnish with fresh basil leaves. Serve immediately with toasted crusty bread for dipping.

Nutrition

Calories: 285kcalCarbohydrates: 8gProtein: 16gFat: 22gSodium: 420mgFiber: 1g

Notes

Use high-quality pesto for the best flavor - homemade is ideal but a good store-bought version works well. Don't overcook the eggs; the yolks should be slightly runny to mix with the pesto. For extra richness, add a tablespoon of butter to the pesto before adding the eggs.

Tried this recipe?

Let us know how it was!