June 4, 2021

Pesto Eggs

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!

Pesto Eggs

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!!

Pesto Eggs

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.

Pesto Eggs

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.

Pesto Eggs

Looking for more egg recipes? Check Out The Below!

Pesto Eggs

Pesto Eggs

Pesto Eggs

5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Total Time: 25 minutes

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.
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

Pesto eggs credit and inspiration via Amy Wilichowski. 

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Pesto Eggs

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