Pesto Eggs
A delicious and simple breakfast that elevates eggs with vibrant pesto, perfect for busy mornings or leisurely brunch.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- 2 tablespoons pesto
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a non-stick skillet over medium heat. The oil should shimmer just a bit but not smoke.
- Crack the eggs into the skillet and season with a pinch of salt and pepper.
- Cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- Spoon the pesto generously over the eggs, letting it mingle with the warmth from the eggs.
- Serve warm, garnished with extra pesto if desired.
Notes
Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 1 day. Reheat gently in a skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 0g
- Sodium: 400mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg
Find it online: https://cookingwithmayaa.com/pesto-eggs-2/