Pesto Eggs
This post may contain affiliate links.
It’s so easy to make flavorful Pesto Eggs in less than 10 minutes with this simple recipe! You only need two ingredients, pesto and eggs, then you can customize the dish any way you want. Keep it simple with just salt and pepper, or season it with everything bagel seasoning and serve it on toast!
This pesto eggs recipe is more of a guide to making my go-to easy breakfast. These eggs are super versatile and can be served so many different ways, with a number of different additions or toppings.
You can also keep it simple and just eat the eggs if you’re in a hurry, or want a light and delicious breakfast in about 5 minutes! Follow this blog post for all of the yummy details on how to make the flavor of these pesto eggs your own, right at home.
Ingredients
- Basil pesto – click the link to make homemade basil pesto with fresh basil, garlic, parmesan cheese and olive oil. You can make it up to two weeks in advance and store it in the fridge until you’re ready to make the eggs. Or you can pick up premade basil pesto at the grocery store. If buying store-bought pesto, I like the brand Rana. It’s sold refrigerated, usually in the deli section of the grocery store.
- Eggs – you’ll want large eggs for this recipe.
- Salt + black pepper – to season the eggs.
- Everything bagel seasoning (optional) – my favorite way to season the eggs before serving. Click the link for an easy homemade recipe. Or pick up premade seasoning on the spice aisle at the grocery store.
- Sourdough bread + goat cheese (optional – for serving) – my favorite way to serve the pesto eggs is on top of toasted sourdough bread, spread with a layer of garlic herb flavored goat cheese.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Heat a large skillet on the stove over medium heat. Once the skillet is hot, add two tablespoons of pesto to the skillet, making sure there is at least 1-2 inches of space between the two scoops of pesto. Warm the pesto for 1-2 minutes in the skillet.
- Crack an egg into a bowl, then pour it over one scoop of the pesto. Repeat with another egg on the other scoop of pesto. Cook the eggs for 4-5 minutes, or until the whites are set and no longer translucent. If you don’t like your yolks runny, continue to cook the eggs for an additional 2-3 minutes.
- Season the eggs with salt and pepper. Use a spatula to remove the eggs from the skillet.
How to serve the eggs
You can serve pesto eggs with just a sprinkle of everything bagel seasoning, lemon pepper seasoning, or red pepper flakes on top. You can also serve them on toast, as part of a breakfast sandwich, or as part of a wrap.
Try any of these delicious ways to serve the eggs.
- On toast with a creamy cheese – toast two slices of your favorite bread, I like to use sourdough but any bread will work. Spread herb flavored goat cheese, ricotta cheese, or cream cheese on each piece of bread. Top with the pesto eggs, and season with dried oregano or flaky sea salt.
- On avocado toast – toast two slices of bread, then spread fresh avocado on each slice of bread. Top with the pesto eggs and everything bagel seasoning.
- Make a breakfast sandwich – toast four slices of bread, or two bagels. Spread cream cheese on each piece of bread, or the inside of each toasted bagel. Place two slices of cooked bacon on the bottom half of the bagel, or one slice of bread. Top with the pesto eggs, then sandwich the top half of the bagel, or other slice of bread on top of the eggs. You can also add anything extra you like to the sandwiches like sliced tomatoes, smashed avocado, arugula, or spinach leaves.
- Make a wrap – after you’ve cooked the pesto eggs, place a large tortilla in a skillet on the stove over medium heat. Add one pesto egg in the middle of the tortilla, top with 1/4 cup shredded mozzarella cheese (or your favorite cheese). Let the cheese melt for 30-60 seconds, then remove the tortilla from the skillet and repeat with one more tortilla and the second pesto egg. Add any fillings to the wrap that you’d like. Sliced avocado, fresh spinach leaves, roasted red peppers, thinly sliced turkey, or slices of cooked bacon are all delicious options.
- On top of a hash – serve the eggs on top of this Italian ham and potato hash for a more filling meal, perfect for a weekend brunch!
Recipe tips
- Always use a non-stick frying pan, otherwise the eggs will stick to the pan and it won’t be pretty!
- Make sure to cook the eggs over medium heat. Any hotter and the whites will burn. Any cooler and you’ll end up with rubbery egg whites.
- If you want the egg to stay perfectly intact when removing it from the pan, you might have to use two spatulas.
- Make sure the pesto is warm before adding the eggs. Pouring the eggs onto cold pesto will prevent them from cooking evenly in 4-5 minutes.
- To make this recipe gluten free, serve the eggs on toasted gluten-free bread, or without bread. Homemade pesto is naturally gluten free. If using store-bought pesto, I always recommend checking the label to make sure it’s gluten-free.
More egg recipes
Try all of these delicious and easy egg recipes for breakfast, lunch or dinner this week!
Pesto Eggs
Ingredients
- 2 tablespoons basil pesto
- 2 large eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat a large skillet on the stove over medium heat.
- When the skillet is hot, add the two tablespoons of pesto to the skillet, about 1-2 inches apart from each other. Heat the pesto for 1-2 minutes.
- Once the pesto is warm, crack one egg into a bowl, then pour it on top of one scoop of pesto in the skillet. Repeat with the other egg on the other scoop of pesto.
- Cook the eggs for 4-5 minutes, or until the whites are set and no longer translucent. If you don’t like your yolks runny, continue to cook the eggs for an additional 2-3 minutes.
- Optional: serve on toasted bread with a layer of mashed avocado, herbed goat cheese, cream cheese, or ricotta cheese. Top with everything bagel seasoning, dried oregano, lemon pepper seasoning, flakey sea salt or red pepper flakes.
Notes
- Always use a non-stick frying pan, otherwise the eggs will stick to the pan and it won’t be pretty!
- Make sure to cook the eggs over medium heat. Any hotter and the whites will burn. Any cooler and you’ll end up with rubbery egg whites.
- If you want the egg to stay perfectly intact when removing it from the pan, you might have to use two spatulas.
- To make this recipe gluten free, serve the eggs on toasted gluten-free bread, or without bread. Homemade pesto is naturally gluten free. If using store-bought pesto, I always recommend checking the label to make sure it’s gluten-free.
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
