Imagine biting into perfectly jammy eggs, their velvety yolks infused with the nutty richness of basil pesto, all piled high on hearty toast and finished with creamy avocado—welcome to the magic of Pesto Eggs. This quick, flavor-packed breakfast has quickly become one of my go-to recipes for transforming simple ingredients into something spectacular. Whether you’re short on time or just craving something that feels like a treat, this dish is guaranteed to deliver a savory punch with mesmerizing color and that irresistible aroma of fresh basil and garlic. Trust me, once you make pesto eggs at home, your breakfast routine may never be the same again.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe is how a few thoughtfully chosen ingredients can come together to create something remarkable. Each component not only adds its own unique flavor, texture, or color but also makes every bite of pesto eggs feel special, even on the busiest mornings.
- Pesto: Brings vibrant herbaceous flavor and a lush green color—incredible whether you use store-bought or homemade.
- Eggs: The star ingredient, responsible for creamy yolks and a satisfying bite.
- Salt and black pepper: Essential for drawing out flavors and adding just the right amount of seasoning.
- Sourdough or whole grain bread: Toasted for crunch and a rustic base that soaks up all the deliciousness.
- Avocado: Creamy, cooling slices balance the richness of the pesto and add beautiful color.
- Red pepper flakes (optional): Adds a touch of heat and a pop of color—perfect if you like a little kick.
- Grated Parmesan cheese (optional): For a savory, nutty finish that complements both eggs and pesto.
- Fresh basil (optional): Sprinkled over the top for a burst of freshness and an inviting aroma.
How to Make Pesto Eggs
Step 1: Warm Up the Pesto
Heat a nonstick skillet over medium heat, then add your pesto straight to the pan. Spread it around with a spatula—it’s this sizzling oil base that will infuse your eggs with all that herby, garlicky goodness right from the start. Let the pesto start bubbling gently; the aroma will make your kitchen smell like an Italian trattoria!
Step 2: Add the Eggs
Once the pesto is happily sizzling, carefully crack the eggs directly into the skillet. Try not to move them—this will help maintain that classic sunny-side-up look. You’ll hear a cheerful sizzle as the eggs nestle into the pesto, soaking up those green flecks and savory flavors.
Step 3: Season and Cook
Sprinkle a little salt and black pepper over the eggs. Depending on how you like your eggs, let them cook undisturbed: about 3 to 4 minutes gives you set whites and beautifully runny yolks. Prefer them firmer or scrambled? Go for it! This recipe is wonderfully adaptable to any egg style.
Step 4: Toast the Bread and Prep the Avocado
While your pesto eggs are cooking, pop your slice of bread in the toaster. Aim for golden and crisp—it needs to hold up to all the delicious toppings. Slice up your avocado so it’s ready to go once everything comes together.
Step 5: Assemble and Serve
When the eggs are just how you like them, gently place them onto your toast. Top with fresh avocado slices, and if you’re feeling bold, a pinch of red pepper flakes, a shower of grated Parmesan, or a few leaves of fresh basil. Serve immediately and give yourself a moment to appreciate the colors before diving in!
How to Serve Pesto Eggs
Garnishes
Garnishes aren’t just for looks—they’re a secret weapon for layering extra texture and flavor onto your pesto eggs! A sprinkle of grated Parmesan adds a salty, nutty dimension while fresh basil makes every bite extra fragrant. Red pepper flakes are my favorite to wake up my taste buds and add that touch of color that makes the plate pop.
Side Dishes
Pesto eggs are delightfully satisfying on their own, but partnering them with a simple side can round out your breakfast or brunch. Crisp salad greens tossed in lemon, a handful of cherry tomatoes, or a light fruit salad all make fantastic accompaniments, adding brightness and freshness to your meal.
Creative Ways to Present
Try swapping regular toast for a toasted English muffin or a pita, or serve your eggs over soft polenta or grilled veggies for a new twist. Hosting brunch? Arrange the pesto eggs on a big platter topped with garnishes and let everyone help themselves—guaranteed to win over your guests and ensure nobody leaves hungry!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pesto eggs, pop them into an airtight container as soon as they’ve cooled. For best results, store the eggs and bread separately to prevent sogginess. They’ll keep in the fridge for up to two days, though they are at their absolute best hot and fresh.
Freezing
While pesto eggs don’t freeze as beautifully as some other breakfast foods (the eggs can change texture), you can freeze extra pesto by itself for quick future breakfast prep. Simply thaw the pesto and cook it fresh with eggs when you’re ready to enjoy!
Reheating
To reheat, gently warm the eggs in a nonstick skillet over low heat or in the microwave for about 30 seconds. Toast the bread fresh to regain that wonderful crunch, then reassemble with your toppings for a nearly-fresh experience.
FAQs
Can I make pesto eggs with different types of pesto?
Absolutely! Classic basil pesto is delicious, but sun-dried tomato, arugula, or even kale pesto can offer unique twists in flavor and color. Just use your favorite and have fun experimenting.
Are pesto eggs healthy?
Yes—pesto eggs pack in healthy fats from the avocado and olive oil, protein from the eggs, and vitamins from the herbs. Using whole grain bread adds extra fiber, making this a balanced and nourishing start to your day.
What’s the best way to keep my eggs from sticking to the skillet?
A good nonstick skillet is key, plus letting the pesto heat up and release its oil before adding the eggs will naturally coat the pan and help prevent sticking.
Can I make this recipe for a crowd?
Definitely! Just cook the eggs in batches and keep them warm, or try baking eggs in pesto in the oven for a sheet-pan version that feeds a group effortlessly.
Is this recipe suitable for meal prep?
Since pesto eggs taste best fresh, they aren’t the ideal meal-prep candidate. However, you can prep your pesto and slice your bread and avocado ahead of time for quick morning assembly.
Final Thoughts
Few dishes capture both simplicity and wow-factor quite like pesto eggs, making them a must-try for any breakfast lover. Whether you’re looking to spice up your weekday routine or impress at brunch, give pesto eggs a whirl—you’ll be amazed at how a few ingredients can transform your mornings!
Print
Pesto Eggs Recipe
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
These Pesto Eggs are a delicious and satisfying breakfast option that combines the richness of pesto with the creaminess of avocado and eggs on toasted bread. Easy to make and packed with flavor, this Mediterranean-inspired dish is perfect for a quick and healthy start to your day.
Ingredients
Pesto Eggs:
- 2 teaspoons pesto (store-bought or homemade)
- 2 large eggs
- Salt and black pepper to taste
Additional Ingredients:
- 1 slice sourdough or whole grain bread (toasted)
- ¼ avocado (sliced)
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional)
- Fresh basil (for garnish, optional)
Instructions
- Heat the Skillet: Heat a nonstick skillet over medium heat.
- Add Pesto and Eggs: Add the pesto to the skillet, spread it around, then crack the eggs into the pan. Season with salt and pepper.
- Cook the Eggs: Cook the eggs to your desired doneness, approximately 3 to 4 minutes for sunny-side up.
- Toast the Bread: Toast the bread while the eggs cook.
- Assemble: Once the eggs are done, place them on the toast, add avocado slices, and sprinkle with optional toppings.
- Serve: Enjoy your Pesto Eggs immediately.
Notes
- This recipe can also be made with poached or scrambled eggs.
- Experiment with different types of pesto for varied flavors.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 toast with eggs
- Calories: 310
- Sugar: 1g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 190mg
