These pesto eggs come together in less than 10 minutes and are the easiest, tastiest fried egg upgrade I’ve ever tried. Turn them into a pesto egg sandwich, or serve them on their own; either way, they’ll brighten up your morning!
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Ingredients You’ll Need
Simple, and perfect. This pesto eggs recipe comes together with only a few ingredients–thanks to the pesto, we don’t need much!
- Pesto – I usually opt for storebought to make life easier.
- Eggs
- Tomatoes
- Bread – Your favorite slice. We love fresh French or sourdough.
Upgrades + Swaps
Although I absolutely love the simplicity of the pesto eggs recipe below, there are always ways to modify it. Here are some ideas for switching things up:
- Try a different variety of pesto, like sun dried tomato, broccoli pesto, or kale pesto.
- Add more veggies. You already have your saute pan out! It’s easy to squeeze in an extra serving of veggies. Think sauteed kale or sauteed mushrooms.
- Add some cheese. Melt mozzarella or spread goat cheese on your bread before sliding the pesto and eggs on top.
- More toppings, please. Crispy bacon, fresh parmesan, or pickled onions.
How to Make Pesto Eggs
All you need is a nonstick with a lid and less than 10 minutes! Here’s how to make pesto and eggs:
- Warm up your pan and add the pesto.
- Crack the eggs on top.
- Season.
- Once set on the bottom, reduce the heat and place the lid on top. Continue to cook until your pesto eggs have cooked to your liking.
More Serving Ideas
Although we love this pesto eggs recipe over a toasted piece of bread, there are dozens of other ways to serve it, such as…
- A pesto egg sandwich
- Over a bed of rice, cauliflower rice, or broccoli rice.
- With a side salad such as this simple arugula salad.
More Ways to Use Pesto
Pesto Eggs
Print Recipe Pin RecipeIngredients
- 2 tablespoons pesto
- 2 eggs
- salt + pepper
- 1/4 cup cherry tomatoes cut in half
- 1 slice of toasted bread
Instructions
- Heat a medium sized nonstick over medium heat. Spread the 2 tablespoons of pesto on one side of the pan, and use the back of your spoon to form 2 small holes.
- Crack an egg into each hole. Sprinkle with salt and pepper.
- Once the bottom of your eggs have cooked, but the whites on top are still runny, reduce the heat of your pan to the stove's lowest setting, and place a lid on top. Continue to cook this way until the egg whites have set completely.
- Serve your eggs over a toasted piece of bread, with tomatoes sprinkled on top, and enjoy!
