Description
Pesto Eggs are a delightful and savory twist on traditional breakfast eggs, featuring eggs cooked gently in aromatic basil pesto and served atop toasted sourdough bread spread with creamy herbed goat cheese. This quick and flavorful recipe elevates your morning meal with minimal effort, combining bright, herbaceous flavors with creamy and tangy textures for a satisfying start to your day.
Ingredients
Scale
Eggs and Pesto
- 2 tablespoons pesto
- 2 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
Toast and Spread
- 2 slices of 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 flavor as they cook.
- Cook the Eggs: Once the pesto is warm and slightly bubbling, carefully crack the eggs into the pan. Season with salt, freshly ground black pepper, and red pepper flakes if desired. Cook for 4 to 5 minutes until the egg whites are fully set, adjusting the heat as needed to avoid burning the pesto.
- Prepare the Toast: While the eggs are cooking, toast the sourdough bread slices to your preferred level of crispness. Spread the herbed goat cheese evenly over the warm toast to create a creamy base for the eggs.
- Assemble and Serve: When the eggs are done, gently transfer each egg onto the prepared goat cheese toast. Serve immediately, optionally garnished with fresh herbs such as basil or a squeeze of lemon juice for added brightness.
Notes
- Use fresh pesto for the best flavor, or store-bought pesto works well in a pinch.
- Adjust the cooking time for eggs if you prefer them sunnyside-up or over easy.
- Optional red pepper flakes add a spicy kick, but can be omitted for a milder flavor.
- Herbed goat cheese adds creaminess, but you can substitute with cream cheese or ricotta.
- This dish pairs nicely with fresh cherry tomatoes or mixed greens for a complete breakfast.
