Pesto fried eggs on toast are a brilliant five-minute breakfast upgrade. Eggs cooked right in fragrant basil pesto turn golden and flavorful, then land on crisp toast with salty feta and a pinch of chili — fresh, herby and satisfying enough to start any morning right.
Ingredients
- 2 eggs
- 2 slices of bread
- 2 tbsp feta cheese, crumbled
- 1/2 tsp chili flakes
- Salt and black pepper, to taste
- For the pesto:
- 2 cups fresh basil leaves
- 1/2 cup (120 ml / 4 fl oz) olive oil
- 1/4 cup (35 g / 1.2 oz) pine nuts
- 2 garlic cloves
- 1/2 cup (50 g / 1.8 oz) grated Parmesan
- Salt and black pepper, to taste
- Juice of 1/2 lemon
Instructions
- Blend all the pesto ingredients in a food processor until smooth.
- Heat 1-2 tablespoons of pesto in a pan over medium heat, spread it across the surface, and crack the eggs directly onto the pesto.
- Cook for 1-2 minutes, then cover with a lid and cook until the eggs reach your preferred doneness.
- Toast the bread, top each slice with a pesto egg, and finish with feta, black pepper, and chili flakes.
Tips
- Use medium heat so the pesto warms and crisps the egg edges without burning.
- Keep any leftover pesto in the fridge for sandwiches, pasta or salads later in the week.
- For a runnier yolk, cover and cook briefly; for a firmer egg, give it an extra minute.
Nutrition: per 100 g: 90 kcal, protein 9.6 g, fat 10.7 g, carbs 5.9 g
For more morning ideas, try this Egg and Turkey Breakfast Sandwich, the Hearty Avocado Egg Sandwich or the Classic Breakfast Sandwich. For pesto and egg inspiration, browse Allrecipes and Serious Eats.