Description
Pesto Eggs offer a flavorful and vibrant twist on traditional fried eggs, combining fresh basil pesto, herbed goat cheese, and perfectly cooked eggs served atop crispy sourdough toast. Ready in just 10 minutes, this breakfast recipe is both quick and delicious, perfect for a hearty morning meal or a leisurely brunch.
Ingredients
Scale
Eggs and Pesto
- 2 tablespoons pesto
- 2 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
Bread and Cheese
- 2 slices sourdough bread
- 2 ounces herbed goat cheese
Instructions
- Prepare the Pan: Heat a medium non-stick frying pan over medium heat. Evenly spread 2 tablespoons of pesto across the bottom of the pan to create a flavorful base for the eggs.
- Cook the Eggs: When the pesto is warm and bubbling gently, carefully crack 2 large eggs into the pan. Season with salt, freshly ground black pepper, and optional red pepper flakes. Cook for 4 to 5 minutes or until the egg whites are fully set, adjusting the heat as necessary to avoid burning the pesto or eggs.
- Prepare the Toast: While the eggs cook, toast 2 slices of sourdough bread to your preferred level of crispness. Spread 2 ounces of herbed goat cheese evenly over the toasted bread slices for a creamy and tangy complement to the eggs.
- Assemble and Serve: Once the eggs are cooked, carefully transfer each egg on top of the prepared toast slices. Serve immediately for the best flavor, optionally garnished with fresh herbs or a squeeze of lemon juice to brighten the dish.
Notes
- Use freshly made pesto if possible for the best flavor, or store-bought works well too.
- Adjust the cooking time of the eggs to your preferred level of doneness.
- For a dairy-free option, substitute herbed goat cheese with avocado spread or a vegan cheese alternative.
- Add fresh basil leaves or microgreens as garnish to enhance freshness and presentation.
- This recipe pairs well with a light side of mixed greens or fresh fruit.
