recipes straight to your inbox. Pesto Eggs
I am dreaming of these pesto eggs, forever.
Okay, officially my new favorite way to eat and make eggs. Have you tried these viral pesto eggs yet? They are so perfect. They are exactly what they sound like: pesto used as the base instead of oil, then just cooked with fried eggs. Like, a dream. I put my eggs on top of toasty sourdough bread and finished with red pepper flakes because I like it spicy, always.
The pesto when cooked down with the eggs is nutty, creamy and just, SO good!
Ingredients You Need For Pesto Eggs
- basil (duh!)
- garlic
- pine nuts
- grated parmesan
- olive oil
- salt and pepp
- eggs
- red pepper flakes, bread (optional)
*PS: you can alternatively use store bought pesto, then you’ll just need eggs for this recipe!!
Steps To Make This Recipe
Step 1:
Toast your pine nuts in a dry nonstick skillet for 3-4 minutes until toasted, move them around so they don’t burn. Let cool.
Step 2:
In a food processor or pestle and mortar make your pesto, blend up basil, garlic, pine nuts, parmesan, olive oil and salt and pepper and set aside.
Step 3:
Heat a nonstick skillet and add in your pesto (you do not need additional oil). Crack your eggs and cook (you can also cover with the top to cook the tops of the whites a bit more). Serve on your favorite toasted bread and top with basil, more pesto and red pepper flakes.
FAQS:
Can I use store bought pesto?
Yes, of course!! However, I definitely recommend making your own to try this out, extra nutty and the freshness of homemade pesto is unmatched.
What heat do I put my eggs on?
I recommend cooking your eggs on medium to low, so the pesto doesn’t burn.
Do I need to make the eggs fried, or can I try them scrambled, or over easy?
Absolutely! Definitely trying both those next time as well.
Looking for more egg recipes? Check Out The Below!
- Kimchi Deviled Eggs
- HOW TO: Soft Boiled Eggs
- Homemade Pasta
- Chilaquiles Rojo
- Tofu Pad Thai
- Cobb Salad Platter
- Chicken Tantanmen Ramen
- Tuna Nicoise Salad
Ingredients
For The Pesto
- 2 cups basil leaves stems removed
- 2 garlic cloves adjust with 1 garlic clove if you prefer less garlicky flavor
- 3 tablespoons pine nuts toasted
- 1/4th cup grated parmesan
- 1/4th cup olive oil
- salt and pepper to taste
For Your Eggs
- 2 eggs
- top with red pepper flakes, fresh basil and serve on toast!
Instructions
- Toast your pine nuts in a dry nonstick skillet for 3-4 minutes until toasted, move them around so they don't burn. Let cool.
- In a food processor or pestle and mortar make your pesto, blend up basil, garlic, pine nuts, parmesan, olive oil and salt and pepper and set aside.
- Heat a nonstick skillet and add in your pesto (you do not need additional oil). Crack your eggs and cook (you can also cover with the top to cook the tops of the whites a bit more). Serve on your favorite toasted bread and top with basil, more pesto and red pepper flakes.
Pesto eggs credit and inspiration via Amy Wilichowski.
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OMG simple and still feels like a fancy treat!
Hi Oma! Thank you so much for your review, enjoy!