Pesto Eggs

No ratings yet

This post may contain affiliate links. Please read our disclosure policy.

These Pesto Eggs are what breakfast ☁️ dreams are made of. Get ready to bring your breakfast game to the next level with this simple yet delicious recipe. With a few brief steps, you’ll create a satisfying meal that’s perfect for any morning or even lunch or dinner. Whether you’re a seasoned chef or just learning the basics around your kitchen, this recipe is sure to impress with its delicious combination of pesto, eggs, and ricotta. Get ready to enjoy a breakfast experience like no other!

Why You’ll Love Pesto Eggs

These Pesto Eggs bring together the best flavors and textures for a ☀️ breakfast that’s simply irresistible. Trust me, you won’t be able to get enough. With savory pesto, perfectly cooked eggs, and creamy ricotta toast, every bite is breakfast perfection. Plus, you have full control over how you like your 🍳 eggs cooked. It’s easy to make and guaranteed to make your mornings better with its unbeatable taste!

How to Prepare Pesto Eggs

🧊 Add pesto to a cold pan and then turn on the heat to medium-low, to prevent burning.

🔥 Allow pesto to warm up slightly before cracking two eggs into the pan.

🧂 Sprinkle salt and dry oregano on top of the eggs.

♨️ Cook for 1-2 minutes until the egg white begins to set.

🍳 Cover the pan and continue cooking until the yolk reaches the desired consistency (adjust heat if needed).

🍞 Toast your favorite bread and then spread fresh ricotta on top.

🥚 Once the eggs are cooked, place them on the ricotta toast.

🌿 Garnish with finely chopped fresh herbs if desired and enjoy!

Nonna’s Tip

You can use any pesto you love and the Ricotta is optional, the eggs are just as good without it. 

Pesto Eggs

Variations and Substitutions for Pesto Eggs

Feel free to mix and match these variations and substitutions to create your own version of these eggs that suit your taste preferences and dietary needs! Always remember if you are changing or adding ingredients you may have to experiment and adjust quantities.

  1. Instead of homemade Basil Walnut Pesto, use a sun-dried tomato or arugula pesto.
  2. Feel free to use a store-bought pesto or another variety such as spinach or roasted red pepper pesto.
  3. Substitute eggs with tofu for a vegetarian option.
  4. Instead of dry oregano, try using fresh 🌿 herbs like thyme, rosemary, or basil.
  5. Opt for 🍞 whole-grain bread, sourdough, or artisan bread for a more nutrient-dense meal.
  6. Alternatively, use English muffins, 🥯 bagels, or croissants instead of sliced bread.
  7. If you want a gluten-free version of Sun Dried Tomato Pesto Eggs, be sure you are using gluten-free bread, pesto, and other ingredients.

Similar Recipes

Best Served With

  • A fresh green salad such as my Simple Green Salad
  • Some roasted seasonal vegetables such as asparagus, zucchini, or 🫑 bell peppers
  • Fresh fruit such as sliced avocado, berries, or 🍊 orange slices

Common Questions

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

What type of bread do you use?

I love using sprouted or Ezekiel bread but you can use any.

Is there a substitute for ricotta cheese if I don’t have any on hand?

Yes, you can certainly use other creamy cheeses like cream cheese or goat cheese as a substitute. Ricotta is optional for the Pesto Eggs, and it is just as good without it. 

What type of pesto should I use for this recipe?

You can use any pesto you like for these Pesto Eggs.

How can I adjust the cooking time if I want my 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 I can use besides fresh herbs?

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

Pesto Eggs

Pesto Eggs

These Pesto Eggs are what breakfast ☁️ dreams are made of. Get ready to bring your breakfast game to the next level with this simple yet delicious recipe.
No ratings yet
Course: Breakfast
Cuisine: American
Servings: 1
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes


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


  • Add your pesto to a cold pan on medium heat. Biggest tip here is medium-low heat because our pesto is olive oil based and olive oil BURNS on high heat.
  • Let your pesto heat up a touch and gently crack two eggs. Salt and dry oregano on top and let it cook for 1-2 minutes until the egg-white starts to form.
  • 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.
  • 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, add some fresh ricotta on top and your egg.
  • Garnish with any fresh and finely chopped herbs of choice which is optional and enjoy



Calories: 296kcal, Carbohydrates: 27g, Protein: 19g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 372mg, Sodium: 407mg, Potassium: 217mg, Fiber: 2g, Sugar: 4g, Vitamin A: 541IU, Vitamin C: 0.1mg, Calcium: 126mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.