Description
Pesto Eggs offer a flavorful twist on the classic breakfast by cooking eggs atop a bed of vibrant pesto. Served on toasted sourdough spread with creamy herbed goat cheese, this quick and easy recipe combines rich, fresh flavors perfect for a satisfying morning meal.
Ingredients
Scale
For the Pesto Eggs
- 2 tablespoons pesto
- 2 large eggs
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
For the Toast
- 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 warm it and infuse the eggs with flavor.
- Cook the Eggs: Once the pesto is warm and slightly bubbling, crack the eggs directly into the pan over the pesto. Season with salt, freshly ground black pepper, and red pepper flakes if using. Cook for 4 to 5 minutes, or until the egg whites are completely set, adjusting the heat as necessary 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 each slice generously with the herbed goat cheese while the toast is still warm for easy melting.
- Assemble and Serve: Carefully transfer each cooked egg on top of the prepared goat cheese toast. Serve immediately, optionally garnished with fresh herbs like basil or parsley, or a squeeze of fresh lemon juice to brighten the flavors.
Notes
- You can substitute sourdough with any rustic bread of your choice.
- If you prefer runny yolks, reduce the cooking time slightly and cover the pan briefly while cooking.
- Using homemade pesto will add a fresher taste, but store-bought works perfectly well.
- Fresh herbs such as basil or parsley make excellent garnishes for extra flavor and color.
- For a dairy-free version, omit the goat cheese or use a plant-based alternative.
