Imagine waking up to the enchanting aroma of fresh basil and garlic wafting through your kitchen, promising a delightful breakfast ahead. This Pesto Eggs on Toast recipe is not only easy to whip up in just 15 minutes, but will also wow your taste buds with its vibrant flavors. The best part? It packs a punch with protein and healthy fats, making it a nutritious start to your day that the whole family will love.
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Pesto Eggs on Toast
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A delightful and nutritious breakfast of creamy feta and perfectly cooked eggs on toasted bread, enhanced with fresh basil pesto.
Ingredients
- 2 large eggs
- 2 slices of your favorite bread (sourdough works beautifully)
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon sea salt
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 2 tablespoons creamy Macedonian Feta or another spreadable cheese
Instructions
- Make the Pesto: In a food processor, combine fresh basil, pine nuts, sea salt, garlic, Parmesan cheese, lemon zest, and half the lemon juice. Pulse a few times for a rough chop, then drizzle in olive oil while running the motor until well-blended.
- Fry the Eggs: Heat a non-stick frying pan over medium-high heat and smear 2 tablespoons of the freshly made pesto around the pan. Crack one egg on one side and then the other. Cook sunny-side up for about 4-5 minutes.
- Prepare the Toast: While the eggs are cooking, toast the slices of bread to your preferred level of crispiness and spread creamy Macedonian Feta on top.
- Assemble: Place the cooked eggs on top of the toast and drizzle with additional pesto or sprinkle with extra Parmesan or chili flakes if desired. Enjoy!
Notes
Freshness matters for the best flavor; use the freshest basil. Customize cheese as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 370mg
One of my fondest memories revolves around lazy Sunday mornings in the kitchen, my kids still in their pajamas, eagerly waiting for something special to grace the breakfast table. It’s during these moments that I turn to dishes like Pesto Eggs on Toast. The delightful combination of creamy feta and perfectly cooked eggs piled high on toasted bread transforms an ordinary morning into a cozy celebration. Just the thought of those golden yolks glistening on a bed of fresh basil pesto makes my heart flutter.
Why You’ll Love This Recipe
This Pesto Eggs on Toast recipe is not just delicious; it’s a celebration of comfort food that combines simplicity with vibrant flavors. The fresh basil pesto brings a burst of life to each bite, while the creamy feta adds richness that your taste buds will adore. Perfect for a family brunch or a simple weeknight dinner, this dish is versatile enough to shine at any table. Plus, it’s a fantastic way to sneak in some greens!
Let’s Cook It Together
Ready to dive in? Making these Pesto Eggs on Toast is as satisfying as it is straightforward. Gather your ingredients, and let’s turn that kitchen of yours into a cozy haven full of delightful smells.
What You’ll Need
- 2 large eggs
- 2 slices of your favorite bread (sourdough works beautifully)
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon sea salt
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 2 tablespoons creamy Macedonian Feta or another spreadable cheese
Cooking Method
Make the Pesto: In a food processor, combine fresh basil, pine nuts, sea salt, garlic, Parmesan cheese, lemon zest, and half the lemon juice. Pulse a few times for a rough chop, then slowly drizzle in olive oil while running the motor until it’s well-blended. Taste and adjust seasoning to your liking; maybe you want it a little zestier or saltier!
Fry the Eggs: Heat a non-stick frying pan over medium-high heat and smear 2 tablespoons of the freshly made pesto around the pan. Crack one egg on one side and then the other, seasoning with salt and pepper. Cook sunny-side up for about 4-5 minutes, allowing the whites to set just right while keeping the yolks beautifully runny.
Prepare the Toast: While your eggs are cooking, toast the slices of bread to your preferred level of crispiness. Once done, generously spread creamy Macedonian Feta cheese atop the warm toast.
Assemble: Place the cooked eggs on top of the toast, and drizzle additional pesto or sprinkle with extra Parmesan or chili flakes if you’re feeling adventurous. Enjoy every bite!
Nutrition Values
- Serving size: 1 serving
- Calories: 450
- Protein: 20g
- Carbs: 30g
- Fat: 30g
- Fiber: 3g
Packed with protein and fiber, this recipe keeps you full longer without feeling heavy.
Perfect Pairings for This Dish
Serving Pesto Eggs on Toast is all about the presentation and atmosphere. I love to plate mine with a sprinkle of microgreens or fresh arugula on the side for a splash of color and added crunch. A fresh fruit salad or a simple green salad complements it beautifully, and a cup of herbal tea or freshly squeezed orange juice can elevate your breakfast experience to something truly special. This is the kind of dish that brings family together, perfect for leisurely brunches or cozy weeknight dinners.
Make-Ahead & Storage Tips
If you have leftovers or want to prepare it ahead, here’s how to keep everything fresh. The pesto can be stored in an airtight container in the refrigerator for up to a week. Just give it a good stir before using. For the eggs, it’s best to prepare those fresh; however, you can have the toasts ready and the feta spread beforehand. If you want to reheat, simply pop the toast into the toaster and make fresh eggs right before serving!
Chef Betty’s Secrets
Freshness Matters: Use the freshest basil you can find for the best flavor in your pesto. A vibrant green hue indicates freshness!
Customize the Cheese: If you can’t find Macedonian Feta, any spreadable cheese or even ricotta can work wonderfully in this dish.
Basil Alternatives: If the basil is scarce, try using arugula or spinach for a peppery or milder taste in your pesto.
Egg Perfecting: For perfectly runny yolks, keep an eye on your cooking time. The whites should be set but the yolks still a little jiggle.
Pesto Variations: Don’t hesitate to throw in some extra flavors like sun-dried tomatoes or roasted red peppers to your pesto for a twist!
Fun Variations
Feel free to get creative with this recipe!
- Sweet Twist: Swap out the pesto for a simple avocado spread, add some sliced tomatoes and sprinkle with sea salt for a fresh take.
- Chili Flare: Incorporate a pinch of red pepper flakes or a drizzle of hot sauce over the eggs for added heat.
- Herbed Delight: Experiment with different herbs in your pesto — consider cilantro or parsley for a unique flavor profile.
FAQs
Can I freeze this recipe?
While you can freeze the pesto, I wouldn’t recommend freezing the eggs or the toast. It’s best enjoyed fresh and warm.
What’s the best substitute for Parmesan cheese?
If you’re looking for a substitute for Parmesan, feel free to use Pecorino Romano for a sharper bite or nutritional yeast for a dairy-free option.
How long will this stay fresh?
Store any remaining pesto in an airtight container in the fridge for up to a week. The eggs and toast should really be consumed fresh for the best texture and flavor.
Can I double the recipe for meal prep?
Absolutely! Just double all your ingredients, but remember to cook the eggs fresh right before serving to keep everything deliciously warm and perfect.
With its wonderful blend of flavors and a touch of family nostalgia, Pesto Eggs on Toast is more than just a meal; it’s a cozy moment waiting to happen. Enjoy this easy breakfast recipe with loved ones and savor those precious moments together!