Pesto Eggs
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Pesto Eggs
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Learn how to make this herby and garlicky viral pesto egg toast for your next breakfast.
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Ingredients
- 2 2 tbsp pesto
- 1 1 large egg
- 1 1 slice sourdough bread toasted
- 1/2 1/2 avocado optional
- 1/4 1/4 heirloom tomato optional
- red pepper flakes optional
- salt optional
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Instructions
- 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.
- Crack the egg over the pesto and spoon a little bit more pesto on top of the whites.
- 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.
- Add the optional avocado and tomato slices onto your toasted sourdough if you want.
- Place the pesto egg on top. Season with salt and pepper to taste with optional red pepper flakes and serve immediately.
Nutrition Information
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Calories
528.02kcal
(26%)
Carbohydrates
45.75g
(15%)
Protein
16.93g
(34%)
Fat
32.24g
(50%)
Saturated Fat
5.98g
(30%)
Polyunsaturated Fat
3.37g
Monounsaturated Fat
11.92g
Trans Fat
0.02g
Cholesterol
188.4mg
(63%)
Sodium
745.36mg
(31%)
Potassium
704.18mg
(20%)
Fiber
8.99g
(36%)
Sugar
5.58g
(11%)
Vitamin A
1277.68IU
(26%)
Vitamin C
14.26mg
(16%)
Calcium
124.72mg
(12%)
Iron
4.18mg
(23%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 52802 kcal
% Daily Value*
| Calories | 528.02kcal | 26% |
| Carbohydrates | 45.75g | 15% |
| Protein | 16.93g | 34% |
| Fat | 32.24g | 50% |
| Saturated Fat | 5.98g | 30% |
| Polyunsaturated Fat | 3.37g | 20% |
| Monounsaturated Fat | 11.92g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 188.4mg | 63% |
| Sodium | 745.36mg | 31% |
| Potassium | 704.18mg | 15% |
| Fiber | 8.99g | 36% |
| Sugar | 5.58g | 11% |
| Vitamin A | 1277.68IU | 26% |
| Vitamin C | 14.26mg | 16% |
| Calcium | 124.72mg | 12% |
| Iron | 4.18mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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