Pesto Eggs
User Reviews
5
Pesto Eggs
Description
In this recipe, pesto is heated briefly in a nonstick skillet to release its flavors, then eggs are cracked on top and cooked with the lid on until the whites are set and yolks reach the desired doneness. The eggs absorb the aroma of the warmed pesto during cooking.
The eggs are then placed on toasted sourdough bread generously spread with ricotta cheese, which adds a creamy, slightly tangy layer beneath the eggs. The topping of crushed red pepper introduces a subtle spicy note that contrasts with the rich pesto and ricotta.
Pesto Eggs combine the richness of eggs and ricotta with the herbaceous, slightly nutty flavor of pesto and the crunch of toasted bread. This combination produces a balanced texture and flavor suitable for a light meal or brunch serving.
Store any leftovers in an airtight container for up to 24 hours, though the dish is best eaten fresh to enjoy the contrast of textures and bright pesto aroma.
Ingredients
- 3 tablespoons pesto homemade or store-bought
- 2 egg large
- 2 lices sourdough bread toasted, for serving
- 2 tablespoons ricotta cheese for serving
- Pinch crushed red pepper for serving
Instructions
- Heat a medium nonstick skillet over medium heat. Add the pesto and allow it to spread and cook until fragrant, about 1 minute.
- Crack an egg into a small bowl and carefully add it to the skillet on top of the pesto. Repeat with the other egg and add it on the other side of the skillet.
- Cover with a tight-fitting lid and cook uninterrupted until the whites are set and the yolks are set to your liking, about 2 to 4 minutes.
- Spread the ricotta cheese between the two slices of sourdough bread. Slide the eggs from the skillet onto the toast. Season with crushed red pepper and enjoy immediately.
Notes
- Store leftover pesto eggs in an airtight container for up to one day; freshness is best immediately after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 77g | 26% |
| Protein | 32g | 64% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 346mg | 115% |
| Sodium | 1228mg | 51% |
| Potassium | 317mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1516IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 240mg | 24% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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