Description
Pesto Eggs offer a delightful spin on the classic fried egg, infusing it with the fresh, herbaceous flavors of pesto. The creamy yolks complement the rich basil and garlic notes of the pesto, while the herbed goat cheese adds a savory, tangy contrast. This quick and easy dish is perfect for any breakfast or brunch, giving you a gourmet meal in just 10 minutes.
Ingredients
Scale
For the 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.
- Cook the Eggs: Once the pesto is warm and slightly bubbling, crack the eggs into the pan. Sprinkle with salt, pepper, and red pepper flakes if using. Cook for 4 to 5 minutes or until the whites are set, adjusting the heat to prevent burning.
- Prepare the Toast: While the eggs cook, toast the sourdough bread to your desired level of crispness. Spread the herbed goat cheese over the toasted bread.
- Assemble and Serve: Once the eggs are cooked, place each egg on top of the toast. Serve immediately, optionally garnished with fresh herbs or a squeeze of lemon juice.
Notes
- Pesto Options: You can use store-bought or homemade pesto. Try sun-dried tomato pesto or walnut pesto for a unique twist.
- Cheese Variations: Swap herbed goat cheese with ricotta, cream cheese, or burrata for a creamy change.
- Greens: Add sautéed spinach, arugula, or kale for extra texture.
