Spoon Simple
Pesto Eggs
Eggs cooked directly in basil pesto for a vibrant, herby breakfast — the viral one-pan trick that changed morning toast forever.
Prep 5 min
Cook 8 min
Total 13 min
Serves 2
Breakfast·Italian·Easy
Ingredients
Step 1 — Cook
- 3 tbsp basil pesto
- 4 large eggs
- Pinch of kosher salt
- Pinch of black pepper
Step 2 — Serve
- Toasted sourdough
- Cherry tomatoes (halved)
- Shaved Parmesan
- Red pepper flakes
Instructions
- 1
Fry eggs in pesto
Spread pesto in a nonstick skillet over medium heat. When it sizzles, crack eggs on top. Cover and cook 4–6 minutes until whites are set and edges are crisp.
- 2
Serve
Slide onto toasted sourdough. Top with tomatoes, Parmesan, and red pepper flakes.
Nutrition per serving: 320 cal · 18g protein · 18g carbs · 20g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
