Pan-Fried Pesto Eggs

Spread the basil pesto evenly across the bottom of a cold, non-stick skillet.

💡 Tip: Do not add extra oil, as the pesto already contains enough fat to fry the eggs.

Place the skillet over medium heat and let the pesto warm up until it begins to gently sizzle.

💡 Tip: Keep the heat moderate to avoid burning the nuts and garlic in the pesto.

Crack the eggs directly into the bubbling pesto, keeping them separated.

💡 Tip: Crack the eggs into a small bowl first to ensure no shells fall in.

Cook the eggs until the whites are fully set but the yolks remain runny, about 2 to 3 minutes. Cover the pan with a lid for the last minute if you prefer a firmer yolk.

💡 Tip: Spoon some of the hot pesto oil over the egg whites to help them cook faster.

Slide the fried eggs and pesto onto your toasted sourdough bread, then garnish with grated parmesan, red pepper flakes, and cracked black pepper.