Pesto Eggs

5 stars from 1 review

These quick, flavour-packed Pesto Eggs are served on sprouted toast with creamy ricotta - the perfect start to a busy day!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: breakfast toast, pesto egg toast, pesto eggs

Servings: portion

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.
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.
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.
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.
Garnish with any fresh and finely chopped herbs of choice, and enjoy!

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.