Pesto Eggs Recipe
Enjoy a delightful breakfast or brunch with these pesto eggs. Made with fresh pesto, eggs, and herbed goat cheese on sourdough bread, this recipe is flavorful and easy to prepare.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons pesto
- 2 eggs
- Pinch of kosher salt
- Pinch of ground black pepper
- Pinch of red pepper flakes
- 2 pieces sourdough bread
- 2 ounces herbed goat's cheese
Instructions
- Spread 1 tablespoon of pesto in a non-stick skillet over medium heat.
- Crack the eggs into the skillet, season with salt, black pepper, and red pepper flakes.
- Cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- Toast the sourdough bread slices.
- Spread herbed goat cheese on the toasted bread.
- Place the cooked eggs on top of the bread and serve immediately.
Notes
- Adjust seasoning to taste.
- Use any type of bread if sourdough is not available.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 215mg
Find it online: https://elianarecipes.com/pesto-eggs-recipe/