Pesto Eggs: A Simple and Delicious Breakfast
Want to upgrade your breakfast or brunch game? Pesto Eggs are the answer! Imagine perfectly cooked eggs, sunny-side up or scrambled, nestled on a bed of vibrant pesto. It's a simple yet elegant dish that's bursting with fresh, herbaceous flavor. This Pesto Eggs recipe is quick and easy to make, perfect for a busy weekday morning or a leisurely weekend brunch. Get ready to transform your eggs into a gourmet delight! Let's get cooking!Calories: ~350 | Protein: ~14g | Carbs: ~22g | Fat: ~21g
Equipment
- Non-stick frying pan
- Spatula
- Toaster (for the muffin)
Ingredients
- 2 eggs
- 15 g pesto your favorite variety
- Squeeze of honey
- 1 English muffin toasted (optional but recommended)
Instructions
- Heat the Pesto.Add the pesto to a non-stick frying pan and heat over medium heat. Let it warm up until the oil in the pesto begins to release and glisten.
- Cook the Eggs.Carefully crack the eggs into the pan with the hot pesto. Cook them to your preferred doneness: leave the yolks runny for sunny-side-up or flip them for over-easy.
- Toast and Assemble.While the eggs are cooking, toast your English muffin until golden.
- Add a Touch of Sweetness.Once the eggs are ready, transfer them onto the toasted muffin and drizzle a small amount of honey over the top. The sweetness of the honey beautifully complements the savory pesto.
Notes
- Keep the Heat Medium: Avoid overheating the pesto as it can burn quickly due to the oil content.
- Handle Eggs Gently: Be careful while cracking the eggs to prevent breaking the yolks.
- Toast Timing: Toast the English muffin just before the eggs are ready so everything stays warm.