Pesto Eggs
A quick and delightful breakfast featuring eggs draped in aromatic pesto.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Total Time: 6 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 eggs
- 2 tablespoons pesto
- Salt, to taste
- Pepper, to taste
- Olive oil
- Parmesan cheese (optional)
Instructions
- Heat the olive oil in a non-stick skillet over medium heat.
- Crack the eggs into the skillet, being careful not to break the yolks. Season with salt and pepper.
- Cook the eggs until the whites are set and the yolks are runny, about 3-4 minutes.
- Spoon the pesto over the eggs just before serving.
- Garnish with freshly grated Parmesan cheese if desired.
Notes
Serve with toasted sourdough or a green salad. For leftovers, store in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 0g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg
Find it online: https://doughgirlbylea.com/pesto-eggs/