Pesto Eggs

Pesto Eggs are our lazy girl breakfast when we want something cozy and flavorful without the early morning fuss. We warm a spoon of pesto in the pan, crack in a few eggs, and let the pesto do all the work. They only take 15 minutes to cook which makes them suited to busy mornings. The best part? Each serving gives you around 19 grams of protein, so you’re getting a strong start to the day. Serve with your favorite latte or a bowl of fresh fruit for a simple breakfast that feels special.

Before you start

• Pesto Eggs are a quick, flavorful breakfast that takes only 15 minutes to prepare and packs 19 grams of protein per serving.
• This recipe combines simple ingredients like pesto, eggs, and rich ricotta for a creamy, savory taste with a crunchy texture.
• You can easily customize Pesto Eggs by using different flavored pestos, swapping eggs for tofu, or trying various types of bread.
• Serve Pesto Eggs with sides like fresh salads, roasted vegetables, or a tasty coffee to elevate your breakfast experience.
• For results, add pesto to a cold pan to prevent the olive oil from burning.

What stands out

This Pesto Eggs recipe is all about simple ingredients coming together in a mind-blowing, big-on-flavor way. Bright, herby pesto coats the eggs, giving each bite a rich, savory taste. Ricotta adds a soft creamy contrast, and a sprinkle of oregano adds a hint of freshness. Toasted, sprouted bread lends a little texture, so every bite hits a balance of creamy savory and crunchy. You can keep it classic or switch up the pesto for sun-dried tomato or avocado to change the flavor profile effortlessly.

Pesto: Whether you’re team homemade or store-bought, choose one that has good olive oil and real basil.

Eggs: Crack your eggs straight into the pan and cook to your preferred doneness – a little shorter for over medium or longer for well-done.

Bread: We love the taste and texture of Ezekiel bread with this recipe. It pairs beautifully with the savory and bright flavor of the pesto.

Ricotta: This is totally optional, but adds a creamy texture to the toast. For a high protein option, you could swap for cottage cheese.

Salt and oregano: Sprinkle your eggs with salt and oregano for a balanced taste that will keep you craving more.

Kitchen tip

Add your pesto to a cold pan set to medium-low heat to prevent the olive oil base from burning.

Swaps

1. Instead of homemade Basil Walnut Pesto feel free to use a store-bought version, or even a different flavor such as sun-dried tomato or arugula pesto.
2. Substitute eggs with tofu for a vegetarian option.
3. Instead of dry oregano, try using fresh herbs like thyme, rosemary, or basil.
4. Opt for whole-grain bread, sourdough, or artisan bread for a more nutrient-dense meal. Alternatively, English muffins bagels or croissants are all.
5. Swap ricotta with avocado, whipped feta, or cottage cheese for a high protein option.

Serve it with

• A fresh green salad such as our Simple Green Salad.
• Some roasted seasonal vegetables such as asparagus, zucchini or Roasted Baby Eggplant.
• Fresh fruit such as sliced avocado, berries, or orange slices.
• A fun cup of coffee like this viral Banana Milk Latte.

Questions

What type of bread do you use?

We love using sprouted or Ezekiel bread, but you can use your favorite, such as sourdough or a strong No Knead Bread.

What If we don’t have ricotta?

Instead of ricotta, you can use cottage cheese or other creamy cheeses – like cream cheese or goat cheese – as a substitute.

Can we use store bought pesto?

Of course! We have a great homemade mark a Basil Walnut Pesto recipe that you can make ahead and store. However, for quick and straightforward meal prep, feel free to pick up your favorite store-bought brand.

How can we adjust the cooking time if we want our eggs more or less cooked?

You can adjust the cooking time by monitoring the eggs closely and checking the desired doneness of the yolks. Cook for shorter or longer periods accordingly.

Are there any other garnishes we can use besides fresh herbs?

You can garnish with ingredients like sliced avocado, roasted nuts, chili flakes, or even a drizzle of chili oil for a different flavor and texture.

Can we make these ahead of time?

This is a quick dish best served fresh. You can make the pesto ahead of time, however the toast and eggs are best prepared just before serving.

Ingredients

Makes 1 portion

• 2 tablespoons pesto, homemade or store-bought
• 2 large eggs
• salt and dry oregano, to taste
• 2 slices bread, I used Ezekiel
• ricotta, optional

Equipment

• Ceramic Pans
• Measuring Cups + Spoons
• Redmond Real Salt
• Nakiri Knife

Method

1. Add your pesto to a cold pan on medium heat. Start on medium-low heat because pesto is olive oil based and olive oil burns on high heat.
2. Let your pesto heat up a touch and gently crack two eggs. Sprinkle salt and dry oregano on top and let it cook for 1-2 minutes until the egg-white starts to form.
3. Place the lid on and cook covered for the remainder of the time so that the yolk cooks as well (you can reduce the heat to low if you need to). Mine took 2 more minutes.
4. How cooked or runny you want the yolk will be up to you, so you can keep opening the lid to check on it. Toast your favorite bread, spread some fresh ricotta on top, then add your egg.
5. Garnish with any fresh and finely chopped herbs of choice, and enjoy!

Kitchen notes

• Pesto flavors: Instead of homemade Basil Walnut Pesto feel free to use a store-bought version, or even a different flavor such as sun-dried tomato or arugula pesto.
• Vegetarian swap: Substitute eggs with tofu for a vegetarian option.
• Herbs: Instead of dry oregano, try using fresh herbs like thyme, rosemary, or basil.
• Breads: Opt for whole-grain bread, sourdough, or artisan bread for a more nutrient-dense meal. Alternatively, English muffins, bagels, or croissants are all delicious.
• Cheeses: Swap ricotta with avocado, whipped feta, or cottage cheese for a high protein option.