Pesto Eggs Recipe

Pesto Eggs are a quick, flavorful, and viral breakfast dish made by frying eggs directly in a bed of pesto instead of oil or butter. The result is a herby, garlicky, crispy-edged egg that’s perfect on toast, with avocado, or served as a savory addition to any meal.

Why You’ll Love This Recipe

• Packed with rich basil and garlic flavor from the pesto
• Ready in under 10 minutes – ideal for busy mornings
• No need for added oil or butter
• Looks as great as it tastes
• Easily customizable with your favorite toppings or bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pesto (store-bought or homemade)
• Large eggs
• Salt
• Black pepper
• Sourdough or your favorite bread, toasted

Optional toppings:

• Avocado slices
• Ricotta cheese
• Red pepper flakes
• Grated Parmesan
• Microgreens or arugula

Directions

1. Heat the pesto
   Add about 2 tablespoons of pesto to a nonstick skillet over medium heat. Let it warm and sizzle for about 30 seconds.
2. Crack the eggs
   Carefully crack one or two eggs directly into the pan over the pesto. Let them cook without moving for 2–3 minutes until the whites begin to set.
3. Cover and finish cooking
   Cover the pan with a lid and let the eggs cook for another 1–2 minutes, or until the whites are fully set and yolks are still runny (or cooked to your preference).
4. Season and serve
   Season with salt and pepper to taste. Serve the pesto eggs on top of toasted bread and add any desired toppings like avocado or ricotta.

Servings and Timing

• Servings: 1–2
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Total Time: 7 minutes

Variations

• Green Goddess: Add microgreens and a squeeze of lemon over the top.
• Spicy: Use spicy pesto or add chili oil and red pepper flakes.
• Cheesy: Sprinkle with Parmesan, feta, or goat cheese.
• Vegan: Use a vegan pesto and substitute eggs with tofu scramble.
• Breakfast Sandwich: Slide pesto eggs into an English muffin or bagel with sliced tomato.

Storage/Reheating

• Storage: Best enjoyed fresh. Cooked eggs can be refrigerated for up to 1 day but may lose their texture.
• Reheating: Reheat gently in a skillet over low heat, but note the yolk may cook further.
• Make Ahead: Prepare pesto in advance and store it in the fridge for quick morning cooking.

FAQs

What kind of pesto should I use?

Classic basil pesto works best, but feel free to try arugula, sun-dried tomato, or kale pesto for a twist.

Can I use homemade pesto?

Absolutely. Homemade pesto gives you full control over ingredients and flavor.

Do I need to use a nonstick skillet?

Yes, it’s highly recommended for easy egg release and cleanup.

Can I cook more than two eggs at once?

Yes, just increase the amount of pesto and use a larger skillet.

Is this recipe dairy-free?

If your pesto is dairy-free and you skip cheese toppings, the recipe is dairy-free.

What bread works best?

Sourdough, multigrain, or any rustic bread is ideal for a sturdy, flavorful base.

Can I make this with egg whites?

Yes, you can use egg whites only if you prefer a lighter version.

Is this keto-friendly?

Yes, the eggs and pesto are keto-friendly. Use low-carb bread or skip it altogether.

Can I meal prep this?

You can prep the pesto and toast, but the eggs are best cooked fresh.

Does pesto burn easily?

Yes, so keep the heat moderate and don’t let it cook too long before adding the eggs.

Conclusion

Pesto Eggs are a flavorful twist on a breakfast classic, blending the richness of runny eggs with the bold, herby punch of pesto. Whether served on toast, with avocado, or tucked into a sandwich, this easy recipe is sure to become a morning favorite. Try it once and you’ll be hooked on its simplicity and flavor.

Print