Pesto Eggs on Sourdough

Pesto Eggs on Sourdough

Crispy-edged fried eggs sizzled right in basil pesto, piled onto toasted sourdough.

Total 10 min Makes 2 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat, Tree nuts

Basil pesto crackles in a hot skillet, turning golden and crisp at the edges while the eggs underneath stay soft and runny. Piled onto toasted sourdough, this fast breakfast delivers concentrated basil and garlic flavor without a separate sauce step, and comes together in about ten minutes.

Ingredients

  • 1/4 cup basil pesto
  • 4 large eggs
  • 2 slices sourdough bread
  • 1 tablespoon olive oil
  • 2 tablespoons parmesan cheese, grated
  • 1/4 teaspoon red pepper flakes
  • salt, to taste
  • black pepper, to taste
  • fresh basil leaves, for garnish

Method

  1. Toast the sourdough slices until golden and crisp; set aside.

  2. Heat the olive oil in a 9-inch skillet over medium heat, then spoon in the pesto, spreading it into a thin layer.

  3. Once the pesto is sizzling, crack the eggs directly into the skillet, spacing them apart.

  4. Cook the eggs undisturbed until the whites are set and the edges turn crisp and lacy, 3 to 4 minutes.

  5. Season the eggs with red pepper flakes, salt, and black pepper to taste.

  6. Place two eggs with their pesto onto each slice of toasted sourdough.

  7. Sprinkle with grated parmesan and fresh basil leaves before serving.

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    Pesto Eggs on Sourdough

    Basil pesto crackles in a hot skillet, turning golden and crisp at the edges while the eggs underneath stay soft and runny. Piled onto toasted sourdough, this fast breakfast delivers concentrated basil and garlic flavor without a separate sauce step, and comes together in about ten minutes.

    10 min 2 servings 420 cal

    Ingredients

    • 1/4 cup basil pesto
    • 4 large eggs
    • 2 slices sourdough bread
    • 1 tablespoon olive oil
    • 2 tablespoons parmesan cheese, grated
    • 1/4 teaspoon red pepper flakes
    • salt, to taste
    • black pepper, to taste
    • fresh basil leaves, for garnish

    Method

    1. 1

      Toast the sourdough slices until golden and crisp; set aside.

    2. 2

      Heat the olive oil in a 9-inch skillet over medium heat, then spoon in the pesto, spreading it into a thin layer.

    3. 3

      Once the pesto is sizzling, crack the eggs directly into the skillet, spacing them apart.

    4. 4

      Cook the eggs undisturbed until the whites are set and the edges turn crisp and lacy, 3 to 4 minutes.

    5. 5

      Season the eggs with red pepper flakes, salt, and black pepper to taste.

    6. 6

      Place two eggs with their pesto onto each slice of toasted sourdough.

    7. 7

      Sprinkle with grated parmesan and fresh basil leaves before serving.