Viral Pesto Eggs
This article may contain affiliate links, please read our disclosure policy.
Start your day off in the right way with these herby pesto eggs inspired by the viral Tiktok recipe! Boosted with spicy chili flakes, creamy avocado, and crunchy sourdough, they’re a taste and texture sensation.
And for more eggylicious recipes, check out these Healthy Egg Muffins and this Breakfast Frittata Sandwich!
Table of contents
Why You’ll Love It
Simple ingredients, strong flavors, and healthy fats are the name of the game with these pesto eggs!
The best part? This humble healthy breakfast goes beyond being just delicious – it’s a powerhouse of nutrition that keeps you full and energized for hours.
It’s a perfect blend of convenience and taste, ideal for busy mornings or when you need a satisfying meal that’s quick and easy to prepare.
Not only will it delight your taste buds, but it also provides a balanced start to your day, ensuring you’re ready to tackle whatever comes your way
Ingredients You’ll Need
- Pesto: One of the major stars in this pesto eggs recipe! I love using this homemade basil pesto recipe as it offers an amazing herby freshness, but jarred varieties are fine, too.
- Eggs: I suggest using free-range and organic eggs for the best flavor. They’ll also keep this recipe as earth-friendly as possible.
- Sourdough bread: Crunchy crust plus soft center makes this the perfect bread for breakfast. Plus, sourdough is more digestible and wholesome. But you can use any bread you like (even gluten-free).
- Avocado: For some added creaminess. You can also use my avocado spread or replace it with creamy goat cheese (it’s just as delicious).
- Red chili flakes: You can skip this, but I love the hint of spice from the chili. You can also use red pepper flakes or a dash of paprika.
How to Make Pesto Eggs
Step-by-step overview. Full ingredients and instructions are in the recipe card below.
Prepare the pan: Heat a non-stick skillet over medium heat. Once it’s hot, spread a thin layer of pesto across the pan (photo 1). Don’t be worried if it turns brownish while it’s cooking – this is normal for homemade pesto!
Cook the eggs: Crack the eggs open into the pan and cook them for 4 to 5 minutes or until the whites are set and no longer translucent (photo 2). Season them with salt, pepper, and red pepper flakes or chili flakes for a hit of heat (photo 3).
Toast your bread: While you’re waiting for the eggs to cook, toast the bread and drizzle it with some extra virgin olive oil (photo 4).
Prep your toast with avocado: Cut the avocado in half, mash it, and spread it on the toast (photo 5). If you’re feeling fancy, replace the avocado with cottage cheese, goat cheese, or feta cheese for extra protein!
Assemble your pesto eggs: Remove the eggs from the pan, place them on the toast, and serve warm (photo 6).
Tips
- Don’t put your heat too high: Medium heat is perfect for eggs, as it cooks the translucent whites without burning the yolk. And hey, it won’t make your eggs taste rubbery!
- Use a non-stick pan: As you’re not working with much oil, use a non-stick pan or skillet for this recipe to avoid any sticking.
- Bring your eggs to room temperature before cooking: If you have time, this should help your eggs to cook more evenly and quickly.
- If you’re not confident with your egg-cracking abilities, use a small bowl: Cracking the egg into a small bowl first and then gently adding it to the pan will keep the yolk fully intact!
- Try it with other pesto variations: I also love making this with red pesto. It’s full of flavor and works incredibly well with fried eggs!
How to Store
I highly recommend eating these pesto eggs fresh, as they don’t store or reheat well!
Other Breakfast Ideas
If you try this pesto eggs recipe, please leave a comment and a rating and let me know how much you liked it!
Pesto Eggs
Ingredients
- 2 tablespoons pesto
- 2 eggs
- A pinch of sea salt - or kosher salt
- A pinch of ground black pepper
- A pinch of red chili flakes
- 2 slices sourdough bread
- Extra virgin olive oil
- 1 avocado
Instructions
- Heat a medium frying pan (note 1) over medium heat. Once hot, spread the pesto in a thin layer across the pan (see note 2).
- Crack the eggs open into the pan and cook for 4 to 5 minutes or until the whites are set and no longer translucent. Season with salt, pepper, and red chili flakes (optional).
- In the meantime, toast the bread and drizzle some extra virgin olive oil on it.
- Cut the avocado in half, mash it, and spread it on the toast (see note 3).
- Remove the eggs from the pan and place them on the toast.
- Serve while warm and enjoy!
Notes
Nutrition
Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!
