Description
Pesto Eggs offer a flavorful and easy breakfast option featuring eggs cooked gently in aromatic pesto, served atop toasted sourdough with creamy avocado. This quick skillet dish combines Mediterranean and American influences, delivering a satisfying, nutritious start to your day.
Ingredients
Scale
Ingredients
- 2 large eggs
- 1 tablespoon pesto (store-bought or homemade)
- 1 slice sourdough or crusty bread (toasted)
- 1/4 avocado (sliced)
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Fresh basil or microgreens for garnish (optional)
Instructions
- Heat pesto: Heat a small nonstick skillet over medium heat. Add the pesto and warm it for about 30 seconds until the oil slightly separates, enhancing its aroma.
- Cook eggs: Crack the eggs directly into the warmed pesto, cooking until the whites are fully set but yolks remain runny, approximately 3 to 4 minutes. For firmer yolks, cover the pan and cook for an additional 1 to 2 minutes.
- Toast bread and prepare avocado: While the eggs cook, toast your chosen slice of sourdough or crusty bread to your preference. Arrange the avocado slices on top of the toasted bread.
- Assemble and season: Gently place the cooked pesto eggs over the avocado toast. Season with salt, black pepper, and optional red pepper flakes to taste.
- Garnish and serve: Top with fresh basil leaves or microgreens if desired and serve immediately to enjoy the full fresh flavors.
Notes
- You can use any bread you prefer, whether whole grain, rye, or gluten-free, adapting the toast to your taste.
- This recipe also works wonderfully with fried or scrambled eggs for variation.
- Experiment with different pesto varieties such as sun-dried tomato or arugula pesto for a unique flavor twist.