Pesto Eggs

5 from 2 votes

This post may contain affiliate links! For more info, check out our privacy policy.

Our new favorite way to eat and make eggs. Have you tried these viral pesto eggs yet? They are exactly what they sound like: pesto is used as the base instead of oil, then just cooked with fried eggs. Looking for more egg recipes? Be sure to check out our Jammy Eggs with Chili Butter and Garlic Yogurt!

Pesto Eggs

Ingredients You Need For Pesto Eggs

Fresh pesto: Using lots of fresh basil, garlic cloves, pine nuts, grated parmesan cheese, extra-virgin olive oil, Kosher salt, and black pepper. Feel free to adjust with any ingredients on hand, like added in greens such as spinach or arugula, or any other nuts, like walnuts, or sunflower seeds.

Eggs: Large eggs are fried in the pesto to make these pesto eggs!

To serve: Serve on toasted sourdough bread, or finish with red pepper flakes

*PS: you can alternatively use store-bought pestos, then you’ll just need eggs for this recipe!

Pesto Eggs

Steps To Make This Pesto Eggs 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 on medium heat and add in your pesto (you do not need additional oil). Crack your eggs and cook to make this sunny side up (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

Tips, Tricks, and Substitutions

Can I use store bought pesto?

Yes, of course! However, I definitely recommend making your own homemade basil pesto to try this out, extra nutty and the freshness of homemade pesto is unmatched.

What heat do I put my eggs on?

We recommend cooking your eggs on medium to medium-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.

Pesto Eggs

Looking for more egg recipes? Check Out The Below!

If you do make this Pesto Eggs recipe Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on YouTube, Facebook, and Pinterest!

Pesto eggs credit and inspiration via Amy Wilichowski. 

Pesto Eggs
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Pesto Eggs
5 from 2 votes

Pesto Eggs

Okay, officially my new favorite way to eat and make eggs. Have you tried these viral pesto eggs yet? They are SO good!
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 2

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
  • 1/4 cup grated parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

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.

Nutrition

Calories: 465kcal, Carbohydrates: 5g, Protein: 12g, Fat: 45g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 25g, Trans Fat: 0.01g, Cholesterol: 175mg, Sodium: 284mg, Potassium: 256mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1616IU, Vitamin C: 5mg, Calcium: 186mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments