Easy Pesto Eggs Recipe
This Easy Pesto Eggs Recipe is a quick, flavor-packed breakfast made with just eggs and pesto. Ready in minutes, these herby, protein-rich eggs are perfect for busy mornings, brunch, or a light dinner—no extra seasoning or sauces needed.
Ingredients
- Main Ingredients
- 2 large eggs
- 2 tablespoons prepared basil pesto store-bought or homemade
- Seasonings Sauces, or Flavor Base
- Freshly ground black pepper to taste (optional)
- Pantry Staples
- 1 –2 slices bread or toast for serving
- 1 teaspoon olive oil optional, only if pesto is very thick
Instructions
- Heat a nonstick skillet over medium-low heat.
- Add pesto directly to the pan (add olive oil only if pesto is very thick) and spread gently.
- Warm pesto for 20–30 seconds until fragrant—do not let it brown.
- Crack eggs directly into the pesto.
- Cover the pan with a lid and cook for 3–5 minutes, until egg whites are set and yolks are cooked to your preference.
- Remove from heat and rest for 30 seconds.
- Finish with black pepper or chili flakes if desired. Serve immediately.
Notes
- Keep heat low to prevent the pesto from burning or turning bitter.
- Pesto already contains oil, garlic, and salt—extra seasoning is usually unnecessary.
- Best enjoyed fresh.