Description
A delicious and easy breakfast dish featuring perfectly cooked eggs with a rich, herby pesto twist. Ready in minutes and packed with flavor!
Ingredients
Scale
For the Crust:
- For the eggs:
- 2 large eggs
- 1 tbsp olive oil
- Salt to taste
- Pepper to taste
- For the pesto:
- 1/4 cup fresh basil leaves
- 1 tbsp pine nuts
- 1 clove garlic
- 2 tbsp grated Parmesan cheese
- 2 tbsp olive oil
- Salt to taste
- For garnish:
- Fresh basil leaves
- Extra Parmesan cheese
Instructions
1. Prepare the Crust:
- 1. Prepare the pesto: In a food processor, combine basil, pine nuts, garlic, Parmesan, and olive oil. Blend until smooth. Season with salt to taste.
- 2. Heat olive oil in a non-stick skillet over medium heat.
- 3. Crack the eggs into the skillet and cook to your preferred doneness (sunny-side up or over-easy).
- 4. Spoon a generous amount of pesto over the eggs while they cook.
- 5. Season with salt and pepper.
- 6. Transfer to a plate, garnish with fresh basil and extra Parmesan.
- 7. Serve immediately with toast or crusty bread.
Notes
For a nut-free version, substitute pine nuts with sunflower seeds. Store leftover pesto in an airtight container in the fridge for up to 3 days.