Description
This easy and flavorful Pesto Eggs recipe features perfectly cooked eggs with a bright pesto base, served atop toasted sourdough bread spread with creamy goat cheese. A simple yet elegant breakfast or brunch option that combines tangy, herby, and savory flavors with minimal effort.
Ingredients
Scale
For the Eggs and Pesto:
- 2 tablespoons pesto
- 2 eggs
- Pinch kosher salt
- Pinch ground black pepper
- Pinch red pepper flakes
For the Toast:
- 2 pieces sourdough bread
- 2 ounces goat cheese
Instructions
- Preheat and spread pesto: Heat a medium non-stick frying pan over medium heat. Once hot, spread 2 tablespoons of pesto in a thin layer evenly across the pan surface to infuse flavor as the eggs cook.
- Cook the eggs: Crack 2 eggs directly into the pesto-lined pan. Sprinkle with a pinch each of kosher salt, ground black pepper, and red pepper flakes. Cook for about 4 to 5 minutes until the egg whites are fully set and no longer translucent, while the yolks remain tender.
- Prepare toast: While the eggs cook, toast 2 pieces of sourdough bread until golden and crisp. Spread 2 ounces of goat cheese evenly on each slice, letting the warmth slightly soften the cheese.
- Assemble: Carefully remove the eggs from the pan with a spatula and place each egg on top of the goat cheese-covered toast slices.
- Serve: Serve immediately to enjoy the contrast of warm eggs, fresh pesto flavor, and creamy goat cheese paired with crunchy toast.
Notes
- You can make your own homemade pesto for a fresher taste.
- Cook eggs on medium heat to avoid burning the whites or undercooking the yolk.
- Use a non-stick pan at least 9 inches wide for best cooking results.
- Substitute goat cheese with mashed avocado to make it dairy-free.
- Cooked eggs can be stored refrigerated for up to three days; reheat in a pan rather than microwave.
Keywords: pesto eggs, easy breakfast, goat cheese toast, herbed eggs, brunch recipe, sourdough toast, simple eggs recipe