These Easy Pesto Eggs are a quick, flavourful breakfast or lunch option that combines creamy, herby goodness with perfectly cooked eggs.
The vibrant pesto adds a fragrant, savoury base, while a pinch of salt, pepper, and optional red pepper flakes enhances every bite.
Serves one
Served on toasted sourdough spread with herbed goat cheese, this dish balances richness, texture, and freshness in each mouthful.
Quick to prepare and visually appealing, it’s ideal for busy mornings, lazy brunches, or a simple yet satisfying lunch.
With minimal ingredients and maximum flavour, these pesto eggs are a delicious way to elevate everyday meals.
Ingredients
• 2 tablespoons pesto
• 2 eggs
• Pinch of salt
• Pinch of ground black pepper
• Pinch of red pepper flakes (optional)
• 2 pieces of sourdough bread
• 2 tablespoons herbed goat’s cheese
Instructions
1. Heat a frying pan over medium heat. Once hot, spread the pesto in a thin layer across the pan.
2. When the pesto is warm, crack the eggs into the pan. Sprinkle with salt, pepper, and red pepper flakes. Cook the eggs for 4 to 5 minutes or until the whites are set and no longer translucent.
3. Meanwhile, toast the bread and spread it with the goat cheese.
4. Remove the eggs from the pan and place them on the toast.
5. Serve immediately and enjoy!
