Description
Pesto Eggs is a quick and flavorful breakfast recipe featuring eggs cooked in fragrant pesto, served atop creamy avocado and toasted sourdough or whole grain bread. This Mediterranean-inspired dish combines the richness of pesto and avocado with perfectly cooked eggs for a wholesome and satisfying meal that’s simple to prepare in just 10 minutes.
Ingredients
Scale
Eggs and Pesto
- 2 large eggs
- 1 tablespoon pesto (store-bought or homemade)
Bread and Toppings
- 1 slice sourdough or whole grain bread, toasted
- 1/4 avocado, sliced
- Salt and black pepper to taste
- Optional: red pepper flakes
- Grated Parmesan for garnish
Instructions
- Heat the skillet: Warm a nonstick skillet over medium heat and add the pesto. Let it heat and slightly sizzle for about 30 seconds to release its flavors.
- Cook the eggs: Crack the eggs directly into the skillet on top of the pesto. Cook for 2 to 4 minutes, or until the whites are set and the yolks reach your preferred doneness.
- Prepare the toast: While the eggs cook, toast the slice of bread until golden and crisp.
- Assemble the toast: Place the toasted bread on a plate. Layer the sliced avocado evenly on top of the toast.
- Top with eggs and seasoning: Carefully place the cooked pesto eggs over the avocado. Season with salt, black pepper, and red pepper flakes if desired.
- Garnish and serve: Sprinkle grated Parmesan over the eggs and serve immediately for a warm, flavorful breakfast.
Notes
- Use any preferred bread type, such as multigrain or rye, according to taste.
- Add a layer of ricotta cheese underneath the eggs for extra creaminess and richness.
- Experiment with different pesto variations like sun-dried tomato or spinach pesto for unique flavors.
- This recipe can be easily doubled or tripled to serve more people.
