Description
Elevate your breakfast with Pesto Eggs! This quick and easy recipe features creamy eggs cooked in vibrant pesto, topped with herbed goat cheese, and served on toasted sourdough bread. Perfect for any morning, brunch, or special occasion, these eggs offer a delicious and gourmet flavor in just 10 minutes.
Ingredients
Ingredients:
- 2 tablespoons pesto
- 2 large eggs
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
- 2 slices of sourdough bread
- 2 ounces herbed goat cheese
Instructions
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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Italian-American
