Whip up this easy pesto eggs recipe with just pesto, eggs, and toast. Crispy, creamy, herby perfection in 5 minutes flat!
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever wake up feeling like breakfast is just… a chore? Like, ugh, toast again? That was me last Thursday. The kitchen was quiet, the dog was snoring by the back door, and I was aimlessly spinning the fridge handle like it owed me a meal idea. Then I saw it. That half-empty jar of pesto I bought weeks ago when I swore I was gonna make pasta more often. Classic.
Out of nowhere, I remembered seeing some viral pesto egg thing floating around on TikTok. It felt gimmicky, honestly. But I was hungry. And curious. So I went for it—pesto in the pan, cracked in a couple of eggs, hoped for the best.
Y’all. I wish I could say I took one bite and heard angels sing, but it was more like a very dramatic “mmmm” and an accidental happy dance at the stove. Something about the way the pesto crisps up around the edges and perfumes the eggs with basil and garlic? I can’t explain it. I’ve been making this easy pesto eggs recipe ever since. Like, way too often.
Why You’ll Love This Easy Pesto Eggs Recipe?
Look, I’m not gonna sit here and tell you this is some fancy gourmet recipe. It’s not. It’s messy in a beautiful way. The yolks might run too much one day, the toast might be a little too dark the next—but every time? It’s good. No, it’s ridiculously good.
This easy pesto eggs recipe works because:
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It’s fast. You’re eating in under 10 minutes, even if you move slow.
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The ingredients? Stuff you probably already have.
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It feels fancy, but you made it in your pajamas while your hair’s still doing that pillow thing.
And honestly? It tastes like brunch at a café that charges $17 for avocado toast… only this time, you made it.
Ingredient Notes:
You don’t need much for this one—but a few thoughts, because you know I’ve got opinions.
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Pesto (about 2 tablespoons): I used the Costco basil pesto for months before I finally tried homemade. Either works. Just give it a stir—oil separation is real, and it can get a little splattery.
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Eggs (2 big ones): I’m team runny yolk, but if you’re not, that’s totally fine. Cook ’em how you love ’em.
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Salt & Pepper: Add to taste, but don’t overdo it. Pesto’s already got garlic, cheese, and salt doing the heavy lifting.
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Bread (2 slices): I once used a leftover hamburger bun. Was it fancy? No. Was it delicious? Absolutely. But if you’ve got sourdough or crusty country bread, go with that.
Pro tip? If the pesto seems too oily, spoon it out onto a paper towel for a sec before it hits the pan. It makes a difference. Learned that the messy way.
How To Make Easy Pesto Eggs?
Cooking should never feel intimidating. So if you’ve never made eggs this way, don’t worry. You and I? We’re doing this together. Here’s how it goes:
Step 1: Warm the pan
Non-stick is your best friend here. Medium heat. Add the pesto. Spread it out gently with the back of a spoon. When it starts to bubble, don’t panic—it’s doing its thing.
Step 2: Crack in the eggs
Carefully drop your eggs right into the pesto. The first time I did this, I got shell in the pan. I fished it out with a fork and moved on. No big deal. Sprinkle a bit of salt and pepper, and slap a lid on that skillet. Let them steam and sizzle for 2–4 minutes depending on how gooey or firm you want your yolks.
Step 3: Toast the bread
While your eggs cook, get your bread nice and golden. I use a toaster, but one time I pan-fried the slices in butter… and honestly, 10/10 would do again.
Step 4: Build your plate
Egg on toast. Drizzle whatever pesto’s left in the pan on top. Maybe a little sprinkle of chili flakes? A crumble of feta? This part’s totally up to you.
Step 5: Eat immediately
I once waited too long and the yolk hardened. Sad times. Don’t do that. These are best hot and gooey, ideally eaten while standing over the counter.
Storage Options:
Okay, first of all—how? But fine, if you’re making extra or your toddler decided now was the perfect time for a meltdown, just gently slide the eggs into a container and pop them in the fridge. They’ll keep for about a day.
Want To Save This Recipe?
Reheat in a skillet with a splash of olive oil or fresh pesto. Just know the texture might change. Still tasty, though not the same as fresh-off-the-pan perfection.
Variations and Substitutions:
One of the best things about this easy pesto eggs recipe? It’s super flexible. I’ve riffed on it in all kinds of ways depending on my mood (or what’s slowly dying in the fridge).
Try these:
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No pesto? Use chimichurri, garlic herb butter, or even a smear of hummus under the eggs.
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Vegan vibes? Swap eggs for tofu slices or plant-based eggs. Add nutritional yeast for a cheesy touch.
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No bread? Layer it on a bed of arugula, quinoa, or roasted sweet potatoes.
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Spice it up! Add chili flakes, hot honey, or even drizzle sriracha if you’re bold.
You can’t really mess it up unless you forget the eggs… which I almost did once, not proud.
What to Serve with Easy Pesto Eggs?
Let’s say you’re making a whole vibe out of breakfast. Maybe someone’s coming over. Maybe you just want to treat yourself on a Wednesday (which you should). Here’s what pairs well:
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Crispy bacon or prosciutto – Salty meets creamy.
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Fruit salad – Something sweet to balance the herbs.
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A latte or matcha – Because you deserve the café feel at home.
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Side of greens – Makes you feel like you’ve got your life together, even if you don’t.
You could even throw it all on one plate and call it a brunch board. Instagram will thank you.
Frequently Asked Questions:
Do I need a non-stick pan?
Honestly, yes. Unless you want pesto permanently bonded to your cookware. Trust me on this one.
Can I meal prep these?
Not really. They’re quick enough to make fresh. Leftovers are fine, but reheated eggs are… meh.
Can I use different types of pesto?
Totally! I tried a spicy kale pesto once that blew my mind. Just make sure it’s not too chunky or watery—or it won’t crisp up right.
If you’re still reading this and haven’t jumped up to crack eggs into a pan, I admire your patience. But seriously—this easy pesto eggs recipe is one of those rare internet food trends that actually delivers.
It’s comforting. It’s flavorful. And it makes your kitchen smell like you’ve got your life together (even if there’s a pile of dishes in the sink).
If you try it, let me know how it goes. Tag me, email me, yell across the street—I wanna know what toppings you used and if you danced a little after that first bite like I did.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Pesto Eggs Recipe
Ingredients
- 2 tablespoons pesto
- 2 large eggs
- Salt to taste
- Ground black pepper to taste
- 2 slices bread e.g., sourdough or rustic loaf, toasted
Instructions
Heat the pan:
- Begin by placing a non-stick skillet over medium heat. Once warm, add the pesto and spread it evenly into a thin layer using the back of a spoon. Allow the pesto to begin bubbling gently; this will release its aromatics and help it crisp slightly.
Add the eggs:
- Crack the eggs directly into the pan over the pesto. It is recommended to space them apart to prevent the whites from merging. Season the eggs lightly with salt and freshly ground black pepper.
Cover and cook:
- Place a lid over the pan to trap heat and allow the eggs to steam. Cook for approximately 2 to 4 minutes, or until the whites are fully set and opaque, but the yolks remain soft, depending on your preferred level of doneness.
Prepare the toast:
- While the eggs are cooking, toast your bread until golden and crisp. Choose a sturdy slice that will support the eggs and absorb some of the pesto without becoming soggy.
Assemble and serve:
- Carefully place each cooked egg onto a slice of toast. Spoon any remaining pesto from the pan over the top. Serve immediately while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
