Description
Pesto Eggs offer a delicious and vibrant twist on classic fried eggs, combining the aromatic flavors of fresh pesto with creamy herbed goat cheese on toasted sourdough bread. This quick 10-minute recipe is perfect for a flavorful breakfast or brunch that’s both simple and satisfying.
Ingredients
Scale
Eggs and Pesto
- 2 tablespoons pesto
- 2 large eggs
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
Toast
- 2 slices sourdough bread
- 2 ounces herbed goat cheese
Instructions
- Prepare the Pan: Heat a medium non-stick frying pan over medium heat. Spread the pesto in an even layer across the bottom of the pan to infuse the eggs with its vibrant flavor.
- Cook the Eggs: Once the pesto is warm and begins to bubble slightly, crack the eggs directly into the pan. Season with salt, freshly ground black pepper, and red pepper flakes if desired. Cook for 4 to 5 minutes, or until the egg whites are fully set, adjusting the heat as necessary to prevent burning.
- Prepare the Toast: While the eggs are cooking, toast the sourdough bread slices to your preferred level of crispness. Then spread the herbed goat cheese evenly over the warm toast.
- Assemble and Serve: When the eggs are cooked, carefully transfer each egg on top of the prepared goat cheese toast. Serve immediately, optionally garnished with fresh herbs or a bright squeeze of lemon juice for extra zest.
Notes
- You can use store-bought or homemade pesto depending on your preference.
- For a dairy-free option, substitute herbed goat cheese with a plant-based cheese spread.
- Adjust red pepper flakes based on your heat tolerance to add a gentle kick.
- Fresh herbs like basil or parsley added as garnish enhance the flavor and presentation.
- Cooking pesto first creates a flavorful base and prevents the eggs from sticking to the pan.
