Description
Delicious and flavorful pesto eggs for a delightful breakfast.
Ingredients
Scale
- 4 large eggs
- 2 tbsp basil pesto
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional toppings: Grated Parmesan cheese, cherry tomatoes (halved), avocado slices, fresh herbs (parsley or chives)
Instructions
- Heat a non-stick skillet over medium heat and add the olive oil, swirling it to coat the pan.
- Crack the eggs directly into the skillet, being careful not to break the yolks.
- Let the eggs cook undisturbed for about 3-4 minutes, until the whites are set but the yolks are runny.
- Once cooked to your liking, gently spoon the basil pesto over the eggs.
- Season with salt and pepper to taste; sprinkle with grated Parmesan if desired.
- Serve immediately with optional toppings like halved cherry tomatoes or avocado slices.
Notes
For a vegan option, substitute eggs with scrambled tofu. This recipe is naturally gluten-free.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 370mg