Description
Pesto Eggs offer a delicious and easy twist on classic breakfast eggs by cooking them directly in fragrant pesto and serving atop herbed goat cheese-spread sourdough toast. This quick 10-minute recipe combines creamy, tangy, and savory flavors for a vibrant morning meal.
Ingredients
Scale
Eggs and Pesto
- 2 tablespoons pesto
- 2 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
Toast and Cheese
- 2 slices sourdough bread
- 2 ounces herbed goat cheese
Instructions
- Prepare the Pan: Heat a medium non-stick frying pan over medium heat. Evenly spread the pesto across the bottom of the pan so it warms and begins to bubble slightly.
- Cook the Eggs: Crack the eggs carefully into the pesto-coated pan. Season with salt, freshly ground black pepper, and optional red pepper flakes. Cook for 4 to 5 minutes until the whites are fully set, adjusting heat as needed to avoid burning.
- Prepare the Toast: While the eggs cook, toast the sourdough bread slices until they reach your preferred crispness. Then spread each slice generously with herbed goat cheese.
- Assemble and Serve: Gently transfer the cooked eggs onto the prepared toast slices. Serve immediately, optionally garnished with fresh herbs or a squeeze of lemon juice for extra brightness.
Notes
- Use fresh pesto for the best vibrant flavor.
- If you prefer your yolks less runny, cook the eggs a minute or two longer or cover the pan briefly.
- Herbed goat cheese adds a creamy tang but can be substituted with cream cheese or ricotta if desired.
- Red pepper flakes provide a spicy kick but are optional.
- Fresh herbs like basil or parsley make a great garnish to brighten the dish.
- This recipe serves 2 and is excellent for a light yet flavorful breakfast or brunch.
