Pesto Eggs with Herb Toast (Printable Version)
Eggs fried in pesto, served on sourdough with avocado and Parmesan for a flavorful, herbaceous meal.
# What You'll Need:
→ Pesto Base
01 - 2 tablespoons basil pesto (store-bought or homemade)
→ Egg Preparation
02 - 4 large eggs
→ Accompaniments
03 - 2 slices sourdough or rustic bread, toasted
04 - 1 avocado, sliced (optional)
05 - 1 tablespoon grated Parmesan cheese (optional)
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
08 - Chili flakes, to taste (optional)
# Step-by-Step:
01 - Preheat a non-stick skillet over medium heat. Introduce the basil pesto and allow it to warm for 30 seconds, ensuring the oils shimmer and aromatics are released.
02 - Crack the eggs directly into the skillet, spacing them apart for even cooking.
03 - Lower the heat to low and cook until the egg whites are set and the yolks are still runny, approximately 3 to 4 minutes.
04 - While eggs are cooking, toast the bread slices until golden.
05 - Place the cooked pesto eggs onto the toasted bread. Season with salt, black pepper, and chili flakes if desired.
06 - Top with avocado slices and a sprinkle of Parmesan cheese as desired. Serve immediately.
# Expert Advice:
01 -
- Relies on just a handful of pantry and fridge staples
- Ready to eat in 10 minutes flat which is ideal for busy mornings
- A fresh Italian-inspired twist on basic eggs and toast
- Easily customized to suit your favorite bread or cheese
- Vegetarian friendly and nourishing enough to keep you satisfied
02 -
- Gluten free if made with gluten free bread
- Keeps you full thanks to healthy fats and protein
- Pairs especially well with strong morning coffee or tomatoes
03 -
- Use low and slow heat once the eggs are in the pan so the whites firm up before the yolks overcook
- Do not skip toasting the bread well It is the barrier that keeps everything crisp and satisfying
- A drizzle of good olive oil over the finished eggs makes the flavors sing even more