Pesto Eggs Recipe

                                                                             Pesto Eggs Recipe

Pesto Eggs are a quick, colorful, and tasty twist on traditional fried eggs. This popular recipe mixes the richness of eggs with the herby, garlicky flavor of pesto, cooked to perfection in a pan. Whether you have a busy schedule or want an easy gourmet breakfast, this dish offers great taste, texture, and nutrition.

Why You’ll Love This Recipe

You’ll enjoy pesto eggs because they’re simple, full of flavor, and adaptable. The pesto not only stops the eggs from sticking but also crisps up, creating a savory, golden crust that enhances the dish. It’s a fun and elevated way to enjoy breakfast, brunch, or lunch. Plus, with just a few ingredients and under 10 minutes, it’s perfect for when you’re short on time but want big flavor. Serve them on toast, with avocado, or as a protein-rich topping for grain bowls or salads.

                                            Preparation Time, Cooking Time & Serving

Preparation Time: 2 minutes

Cooking Time: 5 minutes

Total Time: 7 minutes

Serves: 2

Ingredients

·       2 tablespoons pesto (store-bought or homemade)

·       4 large eggs

·       Salt, to taste

·       Freshly ground black pepper, to taste

·       Optional toppings: avocado slices, chili flakes, microgreens, feta cheese, sourdough toast

Necessary Tools

·       Nonstick or cast-iron skillet

·       Spatula

·       Small bowl (to crack eggs ahead if you prefer)

·       Plate or toast for serving

How to Make Pesto Eggs

Step 1.

Heat the Pan: Place a nonstick skillet over medium heat.

Step 2.

Add the Pesto: Spoon in 2 tablespoons of pesto and let it heat for about 30 seconds. You’ll see the oil starts to separate slightly, which is good!

Step 3.

Crack the Eggs: Crack the eggs directly over the pesto. Use 2 per person to serve 2 people.

Step 4.

Cook to Your Liking: Let the eggs cook for 3 to 5 minutes until the whites set but the yolks are still runny (or longer if you prefer firm yolks).

Step 5.

Season: Sprinkle with salt and freshly ground black pepper.

Step 6.

Serve: Transfer the eggs onto toast, add avocado or feta, and finish with chili flakes or microgreens if desired.

Macros (Per Serving)

v  Calories: ~250 kcal

v  Protein: 14g

v  Fat: 21g

v  Carbohydrates: 2g

v  Fiber: 0g

v  Sugar: 1g

Macros may vary slightly depending on the pesto used.

Tips & Variations

·       Use homemade pesto for the best freshness and flavor. Basil, spinach, or arugula-based versions all work well.

·       Don’t overcrowd the pan. Cook the eggs in batches if your skillet is small.

·       Add cheese. Sprinkle with grated Parmesan or feta after cooking.

·       Go spicy. Add a pinch of red pepper flakes or drizzle hot honey on top.

·       Make it a sandwich. Put pesto eggs on an English muffin or croissant with cheese and tomato.

·       Vegan version: Use vegan pesto and swap eggs for tofu scrambles.

Frequently Asked Questions (FAQs)

1. Can I use store-bought pesto? 

Yes! Store-bought pesto works well and saves time. Just check the ingredients for quality oil and fresh herbs.

2. What kind of pan should I use? 

A nonstick or well-seasoned cast-iron skillet works best to stop sticking and get crispy pesto edges.

3. Can I cook the yolks fully? 

Absolutely! Just cook the eggs longer or cover the skillet with a lid to steam the yolks until fully set.

4. Is pesto healthy? 

Pesto is high in healthy fats, especially if made with olive oil and nuts. Just watch your portion sizes due to the calorie content.

5. Can I make this dish ahead of time? 

Pesto eggs are fresh, but you can pre-crack your eggs and portion your pesto ahead for easier prep.

6. What are good pairings with pesto eggs? 

Avocado toast, roasted tomatoes, sautéed greens, or even polenta make great pairings.