Pesto Eggs Recipe

If you're looking for a way to spice up your egg game, then we have a recipe that's perfect for you. These pesto eggs are great for breakfast but you can also serve them for lunch — and they're totally unique. While many people love to put a fried egg over avocado toast, we think that adding pesto to the eggs over a plain piece of crispy toast is just as good. In fact, our mouths are watering just thinking about it. Recipe developer Kristen Carli whipped up this impressive dish that aims to please.

This recipe has plenty of benefits, but one of the main ones is the flavor. "I love using this recipe to switch up my normal breakfast routine. It's nice to include pesto at breakfast time to add a lot of flavor," Carli shares. She also reveals why she loves the addition of pesto instead of the traditional butter or oil that is normally used to cook eggs. "When heated in a skillet, the pesto gets warm, and the pieces of garlic and cheese start to crisp up a bit," Carli explains. "It is truly delicious!"

Keep reading to find out how to make this delightful pesto egg recipe that will knock your socks off.

Gather the ingredients

For starters, gather all of the necessary ingredients to put together this dish. Luckily, you will only need three items, so grocery shopping should be a breeze! First, you will need a ½ cup of pesto, which you will use in lieu of oil. In addition, grab a few eggs and then some whole grain bread. Be sure to toast the whole grain bread ahead of time, so it's nice and crispy.

If whole grain bread isn't your thing, then you can swap it out for something different. "I love whole grain bread here, but you can use whatever kind of bread you like," Carli shares.

Grab a skillet and lather it with pesto

Now, it's time to begin cooking! The first thing that you'll need to do is take out a small skillet of your choosing. Turn up the heat on your stovetop to medium, and then place the skillet on the top. Now, it's time to add in the pesto. Use a spoon or spatula to spread it around the bottom of the skillet until it's completely covered.

Allow the pesto to heat for a bit until it starts to sizzle. Then, crack the eggs on top of the pesto and allow them to cook. 

Cook the eggs

Once you have cracked the eggs over the pesto, cook them for about 2 to 4 minutes. You can either use a timer or simply eyeball the clock to keep track of time. Once the whites start to cook through, that's a good indication that you're ready to move onto the next step. This is if you would like your eggs over-medium. "If you want a runnier egg, cook about 1 to 2 minutes less," Carli notes.

Cover the eggs with a lid and continue cooking

Once the whites of the eggs begin to cook through, place a lid on the skillet. This will trap the heat inside the skillet, allowing the eggs to finish cooking. You will only need to keep the lid on for about 2 minutes until the whites thoroughly cook and the yolks cook to about medium. Again, you can use a timer or just eyeball the clock for time. 

If you prefer your eggs a little more well done, then you can cook them for a little bit longer until the yolks harden. It's all based on personal preference! 

Scoop the eggs on the toast and serve

Now that your eggs have finished cooking, it's time to put together your masterpiece. Using a metal spatula, scoop each egg over each piece of toast. Here's another reminder that you should toast the bread ahead of time.

You can plate the toast however you'd like. This recipe is excellent as breakfast, and you can serve it with some fresh fruit and some hash browns. Alternatively, these pesto eggs would also be a nice lunch paired with a light salad.

We hope you loved this recipe as much as we do! It's so fun, unique, and a must-try.

Pesto Eggs Recipe
5 from 20 ratings
The next time you're in the mood for breakfast with a twist, try this 3-ingredient pesto eggs recipe. Whole grain toast, pesto, and eggs make a tasty breakfast!
Prep Time
Cook Time
pesto eggs on a plate
Total time: 5 minutes
  • ½ cup pesto
  • 2 eggs
  • 2 pieces of whole grain bread, toasted
  1. In a small skillet over medium heat, add the pesto. Spread it around the bottom of the skillet until it is fully covered.
  2. Allow the pesto to heat until it starts sizzling. Then, crack the eggs on top of pesto.
  3. Cook uncovered for about 2 to 4 minutes, until the egg whites start to cook through.
  4. Cover the skillet with a lid for 2 minutes until egg whites are fully cooked and the yolks cook to about medium.
  5. Using a metal spatula, scoop each egg with pesto over the toast.
  6. Plate and serve immediately.
Calories per Serving 681
Total Fat 52.7 g
Saturated Fat 8.8 g
Trans Fat 0.0 g
Cholesterol 330.6 mg
Total Carbohydrates 28.7 g
Dietary Fiber 5.3 g
Total Sugars 2.9 g
Sodium 1,634.5 mg
Protein 22.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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