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Easy Pesto Eggs

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Quick and flavorful pesto eggs cooked directly in herby pesto for a vibrant, satisfying breakfast ready in minutes.

Ingredients

  • 2 eggs
  • 2 tablespoons pesto
  • 1 slice bread (optional, for serving)
  • Salt, to taste
  • Black pepper, to taste
  • Red pepper flakes (optional)

Instructions

  1. Heat a nonstick skillet over medium heat.
  2. Spread the pesto into the pan, forming two small circles where the eggs will go.
  3. Once the pesto is warm and fragrant, crack the eggs directly onto the pesto.
  4. Cook the eggs to your preferred doneness, until the whites are set and yolks are cooked as desired.
  5. Season lightly with salt, black pepper, and red pepper flakes if using.
  6. Toast the bread while the eggs cook.
  7. Transfer the cooked eggs onto the toast and serve immediately.

Notes

  • Use homemade or store-bought pesto based on preference.
  • For a softer texture, scramble the eggs directly into the pesto.
  • Top with avocado, feta, cherry tomatoes, smoked salmon, or cottage cheese for variation.
  • Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 1 day.
  • Reheat gently in a skillet over low heat or microwave in short intervals to avoid overcooking.

Nutrition

Find it online: https://cookedbymaya.com/easy-pesto-eggs/