Pesto Eggs Recipe Savory Breakfast
There’s a certain magic in discovering a new way to prepare an everyday ingredient. For me, that ingredient was the humble egg. We’ve all had them scrambled, fried, and poached, but the moment I first cooked eggs in a slick of vibrant, fragrant pesto, my breakfast routine was changed for good. It started as a viral trend I saw online, but like many of you, I knew it could be refined into something truly special. After testing this recipe five times, I finally got it just right, balancing the heat, the flavours, and the textures to create something I’m genuinely excited to share.
This Pesto Eggs recipe is more than just frying eggs in a different kind of fat; it’s about infusing them from the base up with the rich, nutty, and herby character of basil pesto. The oil from the pesto sizzles and crisps the egg whites into a beautiful lattice, while the basil and garlic gently perfume the runny yolk. We serve it on thick, toasted sourdough with creamy mozzarella, juicy tomatoes, and a handful of peppery rocket for a complete and satisfying meal. It’s a brilliant dish that feels a little bit gourmet yet is entirely achievable on a sleepy weekday morning.
This is the kind of savory egg dish that will appeal to anyone looking to elevate their breakfast or brunch game. It’s a fantastic keto breakfast option when served without the toast, and it comes together so quickly you’ll wonder why you hadn’t tried it sooner. It has become a weekend staple in our house, a simple yet impressive breakfast that sets a wonderful tone for the day ahead.
Recipe Overview
This recipe transforms the simple fried egg into a sophisticated and deeply flavourful dish. By using pesto as the cooking fat, the eggs absorb all the wonderful notes of basil, pine nuts, garlic, and Parmesan. The result is a savory egg with wonderfully crispy, lacy edges and a perfectly soft, jammy yolk. I found through testing that a medium-low heat is crucial; it allows the pesto’s flavours to infuse the oil without burning the delicate garlic and basil. It’s a straightforward technique with a truly impressive outcome.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Servings: 1 person
- Difficulty: Easy
Why You’ll Love This Pesto Eggs Recipe
- Genuine Flavour: The pesto isn’t just a topping; it’s the cooking medium. This means the egg whites become beautifully crisp and imbued with the nutty, herby taste of the pesto, while the yolk remains rich and creamy, creating a wonderful contrast.
- Ready in Under 15 Minutes: From getting your ingredients out to sitting down at the table, this entire meal is ready in about 13 minutes, making it a brilliant option for busy mornings when you want something substantial and delicious.
- Flexible Recipe: You can customise this in so many ways. Swap the mozzarella for feta or goat’s cheese, use kale instead of rocket, or add some sliced avocado or mushrooms. It’s a great base for using up what you have.
- Great for a Weekend Brunch: This dish feels special enough for a lazy weekend brunch with friends or family, but it’s so straightforward you won’t spend the whole morning in the kitchen. It also works beautifully for a quick and satisfying lunch. For another savoury dish that always gets compliments, check out my Stuffed Peppers With Rice Recipe.
- Family Tested: My son, who usually just wants his eggs scrambled, absolutely loves the “green eggs” and their crispy bits. It’s a fun and flavourful way to get the whole family to enjoy a healthy, protein-packed breakfast.
Ingredients You’ll Need
For the best results, I always recommend using the freshest ingredients you can find, especially when it comes to the eggs and the pesto. While I often make my own, I find that a good quality store-bought fresh pesto, like one from the chilled section of the supermarket, works wonderfully. My go-to is often the Tesco Finest Genovese Pesto.
- 2 large free-range eggs, at room temperature
- 2 tbsp good quality green pesto
- 1 thick slice of sourdough or other crusty bread
- 1 tbsp extra virgin olive oil
- 50g cherry tomatoes, halved
- 30g fresh mozzarella pearls (or a torn ball of mozzarella)
- A small handful of fresh rocket
- 1/4 tsp dried chilli flakes (optional)
- Freshly ground black pepper
- A pinch of sea salt
Ashley’s Tip: Using eggs that are at room temperature helps them cook more evenly and prevents the temperature of the pan from dropping too much when you add them. Just take them out of the fridge about 20 minutes before you start cooking.
How to Make Pesto Eggs
The process for making these pesto eggs is very straightforward. The key is to manage the heat of your pan to ensure the pesto flavours the oil without scorching. We’re aiming for crispy whites and a luscious, runny yolk.
- Prepare Your Base: Start by toasting your slice of sourdough bread until it’s golden and crisp. Drizzle it with a little extra virgin olive oil and set it aside on your serving plate.
- Heat the Pesto: Place a small, non-stick frying pan over a medium-low heat. Add the 2 tablespoons of pesto to the pan and spread it out into a thin layer. Let it heat gently for about 1 minute, until you can smell the aromas of basil and garlic and the oil begins to separate and shimmer slightly.
- Crack the Eggs: Carefully crack your two eggs directly into the pesto in the pan. I find that cracking them into a small bowl first helps prevent any shell from getting into the pan and allows you to place them more precisely.
- Cook the Eggs: Let the eggs cook gently for 3-4 minutes. The low heat is important here. You want the whites to set and the edges to get delightfully crispy and lacy from the pesto oil. The pesto solids will toast and become wonderfully fragrant.
- Season: While the eggs are cooking, sprinkle them with a pinch of sea salt, a generous grinding of black pepper, and the dried chilli flakes, if you’re using them.
- Steam for Perfect Yolks (Optional): If you prefer your yolks a little more set or jammy, you can add a tablespoon of water to the pan (away from the eggs) and cover it with a lid for the final minute of cooking. The steam will gently cook the tops of the yolks. This is a great technique explained well by food science experts like those at Serious Eats.
- Assemble the Dish: While the eggs finish cooking, arrange the rocket, halved cherry tomatoes, and mozzarella pearls on top of your toasted sourdough.
- Serve Immediately: Once the eggs are cooked to your liking, use a spatula to carefully slide them from the pan onto the prepared toast. Make sure to scrape up all the crispy, toasty bits of pesto and drizzle them over the top. Serve immediately and enjoy.
Tips From My Kitchen
- Temperature Control: The single most important factor for success is keeping the pan on a medium-low heat. If the heat is too high, the garlic and basil in the pesto will burn before the egg whites are fully cooked, resulting in a bitter taste. Be patient and let them sizzle gently.
- The Secret Step: For the ultimate crispy edges, make sure the pesto oil is shimmering before you add the eggs. I learned that tilting the pan slightly allows the hot, herby oil to pool, and you can spoon it over the edges of the egg whites as they cook to make them extra crisp.
- Make-Ahead: While the eggs themselves are best made fresh, you can prep all the other components in advance. Halve your tomatoes, wash your rocket, and have your cheese ready to go. This makes assembly take mere seconds.
- Storage: Pesto eggs are best eaten straight away. If you do have leftovers, you can store them in an airtight container in the fridge for up to one day, but be aware that the texture will change upon reheating. The yolks will become firm and the whites less crispy.
Equipment You’ll Need
You don’t need any specialist equipment for this recipe, which is part of its charm. A few kitchen basics will do the job perfectly.
- Small or medium non-stick frying pan
- Toaster or grill
- Spatula (a fish slice works well)
- Sharp knife and cutting board
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Here are a few variations we love in our house:
- The Creamy One: Before adding the eggs, dot a tablespoon of full-fat cream cheese or crumbled feta into the warm pesto. Let it melt slightly, then crack the eggs on top for an extra layer of creamy, tangy flavour.
- Spicy & Smoky: Use a red pesto (pesto rosso) instead of green, and add a pinch of smoked paprika along with the chilli flakes. This gives the dish a lovely warmth and smoky depth.
- Go Green: Add a handful of baby spinach to the pan with the pesto and let it wilt for a minute before adding the eggs. Serve with sliced avocado for an extra boost of greens and healthy fats. This is also delicious with a side of my Authentic Tzatziki Sauce.
What to Serve With Pesto Eggs
While this dish is a complete meal on its own, here are a few ideas for accompaniments that work wonderfully:
- Sautéed Mushrooms: A side of garlic and thyme sautéed mushrooms complements the earthy notes in the pesto and adds another savoury layer to your plate.
- Grilled Halloumi: For an even more substantial breakfast, serve with a few slices of grilled halloumi. Its salty, squeaky texture is a fantastic contrast to the soft eggs.
- Iced Coffee: This savory breakfast pairs beautifully with a refreshing drink. On warm mornings, I often whip up a quick Instant Coffee Iced Coffee to enjoy alongside it.
Frequently Asked Questions
Pesto Eggs Recipe
Ingredients
Method
- Prepare Your Base: Start by toasting your slice of sourdough bread until it's golden and crisp. Drizzle it with a little extra virgin olive oil and set it aside on your serving plate.
- Heat the Pesto: Place a small, non-stick frying pan over a medium-low heat. Add the 2 tablespoons of pesto to the pan and spread it out into a thin layer. Let it heat gently for about 1 minute, until you can smell the aromas of basil and garlic and the oil begins to separate and shimmer slightly.
- Crack the Eggs: Carefully crack your two eggs directly into the pesto in the pan. I find that cracking them into a small bowl first helps prevent any shell from getting into the pan and allows you to place them more precisely.
- Cook the Eggs: Let the eggs cook gently for 3-4 minutes. The low heat is important here. You want the whites to set and the edges to get delightfully crispy and lacy from the pesto oil. The pesto solids will toast and become wonderfully fragrant.
- Season: While the eggs are cooking, sprinkle them with a pinch of sea salt, a generous grinding of black pepper, and the dried chilli flakes, if you’re using them.
- Steam for Perfect Yolks (Optional): If you prefer your yolks a little more set or jammy, you can add a tablespoon of water to the pan (away from the eggs) and cover it with a lid for the final minute of cooking. The steam will gently cook the tops of the yolks. This is a great technique explained well by food science experts like those at Serious Eats.
- Assemble the Dish: While the eggs finish cooking, arrange the rocket, halved cherry tomatoes, and mozzarella pearls on top of your toasted sourdough.
- Serve Immediately: Once the eggs are cooked to your liking, use a spatula to carefully slide them from the pan onto the prepared toast. Make sure to scrape up all the crispy, toasty bits of pesto and drizzle them over the top. Serve immediately and enjoy.
Notes
I hope you enjoy making—and eating—this Pesto Eggs recipe as much as I do. It’s a small change to a simple meal, but it delivers such a wonderful amount of flavour and texture. It truly proves that you don’t need complicated techniques to create something special in your own kitchen. Let me know how you get on in the comments below; I’d love to hear if you try any variations!
