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Pan-Fried Pesto Eggs
easy
Breakfast
Italian
Pan-Fried Pesto Eggs
5m
Préparation
5m
Cuisson
1
Portions
891
Vues
1 photos • Appuyez pour voir
Upgrade your breakfast with eggs fried directly in vibrant basil pesto, served over toasted sourdough with a sprinkle of red pepper flakes and parmesan.
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Recette publique
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1
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Ingrédients
- ✓30 ml basil pesto
- ✓2 large eggs
- ✓1 slice sourdough bread
- ✓15 ml parmesan cheese
- ✓1 pinch red pepper flakes
- ✓1 pinch black pepper
Instructions
1
Spread the basil pesto evenly across the bottom of a cold, non-stick skillet.
💡
Astuce:Do not add extra oil, as the pesto already contains enough fat to fry the eggs.
2
Place the skillet over medium heat and let the pesto warm up until it begins to gently sizzle.
💡
Astuce:Keep the heat moderate to avoid burning the nuts and garlic in the pesto.
3
Crack the eggs directly into the bubbling pesto, keeping them separated.
💡
Astuce:Crack the eggs into a small bowl first to ensure no shells fall in.
4
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.
💡
Astuce:Spoon some of the hot pesto oil over the egg whites to help them cook faster.
5
Slide the fried eggs and pesto onto your toasted sourdough bread, then garnish with grated parmesan, red pepper flakes, and cracked black pepper.
📝 Notes du chef
For a complete meal, add sliced avocado or fresh cherry tomatoes on the side.
breakfast
brunch
quick meals
low carb
easy recipes
pesto
eggs
breakfast recipe
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