American•quick
Pesto Eggs
Learn how to make this herby and garlicky viral pesto egg toast for your next breakfast.
- Prep time
- 2 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp pesto
- 1 large egg
- 1 slice sourdough bread (toasted)
- 1/2 avocado (optional)
- 1/4 heirloom tomato (optional)
- red pepper flakes (optional)
- salt (optional)
Instructions
- 1
In a cold pan, add the pesto and use a spoon to spread out the pesto into an even circle that’s going to be larger than your egg. Then turn on the stove to low heat.
- 2
Crack the egg over the pesto and spoon a little bit more pesto on top of the whites.
- 3
Cover with a lid and cook for about 1 ½ minutes or until the whites are opaque. Here's what it looks like when the pesto eggs are done.
- 4
Add the optional avocado and tomato slices onto your toasted sourdough if you want.
- 5
Place the pesto egg on top. Season with salt and pepper to taste with optional red pepper flakes and serve immediately.