Easy Pesto Eggs Recipe
This easy pesto eggs recipe features eggs gently cooked in bubbling pesto, served atop toasted bread for a simple yet flavorful breakfast in under 10 minutes.
2 Servings
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
To make this recipe gluten-free, substitute the bread with your preferred certified gluten-free bread. Ensure the pesto used is also gluten-free, as some store-bought varieties may include gluten-containing additives. Always check ingredient labels for verification.