Mouthwatering Pesto Eggs: The Breakfast Boost You Need

Experience a delightful breakfast with these Pesto Eggs, featuring rich flavors and creamy goat cheese.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pesto Base

2 tablespoons Pesto Feel free to substitute with your favorite sauce.

For the Eggs

2 large Eggs Use large eggs for optimal results.
1 pinch Kosher Salt Can substitute with table salt but adjust to taste.
1 pinch Ground Black Pepper White pepper is a milder alternative.
1 pinch Red Pepper Flakes Adjust based on your spice preference.

For the Toast

2 slices Sourdough Bread Easily substitute with whole grain or gluten-free bread.
2 ounces Goat Cheese Try mashed avocado for a dairy-free option.

Equipment

frying pan
Toaster

Method

Step-by-Step Instructions

Heat a medium frying pan over medium heat. Spread 2 tablespoons of vibrant pesto in a thin layer and let it sizzle for a few minutes.
Carefully crack 2 large eggs into the warm pesto. Sprinkle with kosher salt, ground black pepper, and red pepper flakes. Cook for about 4-5 minutes.
Toast 2 slices of sourdough bread until golden-brown, about 3-4 minutes. Spread 2 ounces of goat cheese on top.
Transfer the cooked eggs onto the sourdough toast and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 220mgSodium: 400mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

For best flavor, serve immediately. Leftovers can last for up to three days in the fridge.

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