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Pesto Eggs

Learn how to make this herby and garlicky viral pesto egg toast for your next breakfast.

Prep Time
2 mins
Cook Time
2 mins
Total Time
7 mins
Servings: 1
Calories: 52802 kcal
Course: Breakfast , Snacks
Cuisine: American

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

Instructions

    Cup of Yum
  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.

Nutrition Information

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

% 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.