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.
Total Time
25min
4.6
5 Ratings
Author: Tina Sawasdee at SideChef
Servings:
4
Ingredients
•
8
Eggland's Best Classic Eggs
, room temperature
•
8
slices
Sourdough Bread
, warmed
•
to taste
Crushed Red Pepper Flakes
(optional)
Pesto
•
2
cups
Fresh Basil Leaves
, firmly packed
•
4
Tbsp
Roasted
Pine Nuts
•
1/2
cup
Grated
Parmesan Cheese
•
2
cloves
Garlic
, crushed
•
1/2
cup
Extra-Virgin Olive Oil
•
1/2
tsp
Honey
•
1
Lemon
, juiced
•
1/8
tsp
Freshly Ground Black Pepper
•
1/4
tsp
Salt
Cooking Instructions
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.
2.
Slowly add Extra-Virgin Olive Oil (1/2 cup) while the food processor blade is still running at its lowest power.
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.
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.
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.
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.
Nutrition Per Serving
CALORIES
706
FAT
45.5 g
PROTEIN
25.0 g
CARBS
52.3 g
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