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SideChef
Recipes
Breakfast
Pesto Eggs
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12 INGREDIENTS • 5 STEPS • 25MINS

Pesto Eggs

Recipe

4.6

5 ratings
Is a basic breakfast every day boring you? If so, these pesto eggs will be a game-changer for your morning routine from now on! It’s not only tasty but also nutritious! The aromatic pesto that is cooked with the eggs will be a fantastic addition to your breakfast! Making the pesto only takes a few minutes and you can put it on your egg, bread, pasta, you name it. Here’s to a better way to start your day with these pesto eggs.
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Is a basic breakfast every day boring you? If so, these pesto eggs will be a game-changer for your morning routine from now on! It’s not only tasty but also nutritious! The aromatic pesto that is cooked with the eggs will be a fantastic addition to your breakfast! Making the pesto only takes a few minutes and you can put it on your egg, bread, pasta, you name it. Here’s to a better way to start your day with these pesto eggs.
author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com

25MINS

Total Time

$7.12

Cost Per Serving

Ingredients

Servings
4
us / metric
Egg
8

Sponsored

Eggland's Best Classic Eggs, room temperature
up to 8 eggs for 8 servings
Sourdough Bread
8 slices
Sourdough Bread, warmed
2 slices for 4 servings
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
for garnish
optional
Pesto
Fresh Basil Leaf
2 cups
Fresh Basil Leaves, firmly packed
Pine Nuts
4 Tbsp
Roasted Pine Nuts
Parmesan Cheese
1/2 cup
Grated Parmesan Cheese
Garlic
2 cloves
Garlic, crushed
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Honey
1/2 tsp
Honey
Lemon
1
Lemon, juiced
1 tsp of juice needed
Freshly Ground Black Pepper
1/8 tsp
Freshly Ground Black Pepper
Salt
1/4 tsp
Salt

Nutrition Per Serving

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Calories
706
Fat
45.5 g
Protein
25.0 g
Carbs
52.3 g
Love This Recipe?
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Pesto Eggs
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author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com

Author's Notes

The pesto can be stored in the fridge for a week, and the amount of the pesto in this recipe is enough to make up to about 8 servings of pesto eggs. You can substitute the sourdough with any kind of bread that you like.

Cooking Instructions

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step 1
In the food processor, add Fresh Basil Leaves (2 cups), Pine Nuts (4 Tbsp), Parmesan Cheese (1/2 cup), and Garlic (2 cloves). Pulse several times until well chopped.
step 2
Slowly add Extra-Virgin Olive Oil (1/2 cup) while the food processor blade is still running at its lowest power.
step 3
Season with Salt (1/4 tsp), Freshly Ground Black Pepper (1/8 tsp), 1 tsp of Lemon Juice (1), and Honey (1/2 tsp). Pulse a couple of times just to make sure that all the seasonings are well blended. Transfer to a clean container.
step 4
Heat a non-stick pan over medium-low. Once hot, add about 1-2 tbsp of pesto, spread it out, then crack the Eggland's Best Classic Eggs (8) in and carefully break the white a little bit. Cover with a lid. Let the egg slowly cook with the pesto for 2-3 minutes or until the desired doneness.
step 5
Turn off the heat. Transfer the pesto eggs to the top of the Sourdough Bread (8 slices). Optionally sprinkle with Crushed Red Pepper Flakes (to taste). Serve warm.

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Tags

Breakfast
American
Brunch
Healthy
Shellfish-Free
Vegetarian
Quick & Easy
Vegetables
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