Description
A quick and flavorful Pesto Eggs recipe featuring eggs cooked in a fragrant pesto layer, served on toasted sourdough bread spread with creamy goat cheese. This easy breakfast or brunch dish is ready in just 10 minutes and offers a delicious way to start your day.
Ingredients
For the Pesto Eggs
- 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
- Heat the pan with pesto: Place a medium frying pan over medium heat. Once the pan is hot, spread the pesto evenly in a thin layer across the surface of the pan to infuse flavor and prevent sticking.
- Cook the eggs: Crack the eggs into the pesto-coated pan carefully. Sprinkle the eggs with a pinch of kosher salt, ground black pepper, and red pepper flakes to taste. Allow the eggs to cook for 4 to 5 minutes until the egg whites are fully set and no longer translucent, keeping the yolks intact if preferred.
- Toast the bread and prepare cheese: While the eggs cook, toast the sourdough bread slices until golden brown. Once toasted, spread the 2 ounces of goat cheese evenly over each slice to add creaminess and tang.
- Assemble the dish: Remove the cooked eggs gently from the pan using a spatula and place each egg on top of the goat cheese-covered toast.
- Serve immediately: Serve the pesto eggs on toast warm. Enjoy this fresh, herby, and satisfying breakfast or brunch dish straight away for the best flavor and texture.
Notes
- For extra flavor, you can use homemade pesto or store-bought pesto depending on preference.
- Adjust the red pepper flakes quantity to suit your desired level of spiciness.
- Use fresh eggs for best texture and flavor results.
- To make this dish vegetarian, ensure the pesto does not contain Parmesan or substitute with vegan pesto.
- For a dairy-free option, replace goat cheese with a plant-based spread or omit it entirely.
