Description
Pesto Eggs on Toast is a vibrant and flavorful breakfast featuring sunny side up eggs cooked in homemade basil pesto, served over toasted sourdough bread spread with creamy Macedonian Feta or your choice of cheese. This quick and easy recipe delivers a fresh twist on classic eggs and toast, with the rich, herby pesto adding a burst of flavor to start your day.
Ingredients
Scale
Pesto
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese, finely grated
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon sea salt
- 1 lemon, zested and juiced
- 1/4 cup olive oil
Main
- 2 large eggs
- 2 slices bread, sourdough or other
- 2 tablespoons creamy Macedonian Feta or other spreadable cheese
Instructions
- Prepare the pesto: Add the fresh basil, pine nuts, sea salt, garlic, Parmesan cheese, lemon zest, and half of the lemon juice to the bowl of a food processor.
- Blend the pesto: Pulse the mixture a few times to start blending. Then, with the motor running, slowly drizzle in 1/4 cup of olive oil until the mixture is smooth and well combined.
- Heat the pan and add pesto: Heat a non-stick frying pan over medium-high heat. Smear 2 tablespoons of the prepared pesto around the bottom of the pan, spreading it evenly.
- Cook the eggs: Gently crack one egg onto one side of the pan over the pesto, then do the same with the second egg on the other side. Season the eggs with salt and pepper to taste.
- Toast and prepare bread: While the eggs cook, toast the slices of bread. Spread each toast with creamy Macedonian Feta or your preferred spreadable cheese such as mascarpone, ricotta, cream cheese, hummus, or mashed avocado.
- Finish cooking the eggs: Cook the eggs sunny side up for 5 minutes or until the whites are fully opaque but the yolks remain runny.
- Assemble the dish: Carefully remove the eggs from the pan and place them on top of the prepared toast slices.
- Garnish and serve: Top the eggs and toast with extra finely grated Parmesan cheese, chili pepper flakes, or other preferred toppings to enhance flavor before serving.
Notes
- You can substitute pine nuts with walnuts or almonds if unavailable.
- For a dairy-free version, omit the Parmesan and feta and use nutritional yeast or vegan cheese alternatives.
- Use any kind of bread you prefer if sourdough is not available.
- If you prefer your eggs firmer, cook them an additional 1-2 minutes.
- Try adding sliced cherry tomatoes or avocado for extra freshness and texture.
