Pesto Eggs
Pesto Eggs are a quick, flavor-packed breakfast where eggs are cooked in pesto instead of oil. Ready in under 10 minutes, they’re customizable, healthy, and trending for all the right reasons.
Equipment
- Non-stick skillet
- Spatula
- Lid or cover
Ingredients
- 2–3 large eggs room temperature
- 2 tbsp pesto store-bought or homemade
- 1/2 cup shredded parmesan optional, for topping
- salt & pepper to taste
Instructions
- Heat a non-stick skillet over medium heat until just warm.
- Add 2 tbsp pesto and let it sizzle for about 30 seconds, spreading it to coat the pan.
- Crack 2–3 eggs directly into the skillet over the pesto. Season lightly with salt and pepper if desired.
- Cover the pan with a lid and cook for 3–4 minutes, until egg whites are set but yolks remain runny.
- Remove from heat and serve immediately—over toast, quinoa, or sautéed veggies.
- Sprinkle shredded parmesan on top, and enjoy!
Notes
Use room-temperature eggs to ensure even cooking. Try topping with avocado, cherry tomatoes, or even chili flakes. Swap parmesan for feta or add sautéed spinach for a Mediterranean twist.