Description
A quick and flavorful breakfast featuring eggs cooked gently in aromatic pesto.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons pesto
- 1 teaspoon olive oil or butter (optional)
- Pinch of salt
- Black pepper to taste
- 1 slice toast or a small piece of crusty bread, for serving
Instructions
- Put a small nonstick skillet on the stove over low to medium low heat.
- Add the pesto to the pan. If using, add olive oil or butter now. Stir for 20 to 30 seconds.
- Crack the eggs right into the pesto, keeping the yolks intact if possible.
- Let the eggs cook gently, allowing the whites to set while keeping the yolks soft.
- Cover the pan for 30 to 60 seconds when the whites are set but yolks still jiggle.
- Season with a pinch of salt and black pepper. Serve on toast or scoop with bread.
Notes
For best results, use low heat to avoid bitterness in the pesto. Customize with add-ins like cherry tomatoes or feta.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 375mg