Okay, I’ll admit it—I was skeptical when I first saw eggs cooked in pesto all over my social media feed. “Just another food trend,” I thought. But one lazy Sunday morning, with half a jar of pesto staring at me from the fridge, I gave it a shot. Wow. Just wow. The way the herby, garlicky pesto crisps up around the edges while keeping the eggs silky? Absolute breakfast magic. What makes this viral trick so special is how it transforms basic ingredients into something restaurant-worthy in literally 5 minutes. My family now requests “those pesto eggs” at least twice a week—they’re that good.
What You Need for Eggs in Pesto on Toast
Gathering your ingredients for this dish is as easy as the recipe itself. You’ll need just a handful of basics: 2 large eggs (room temperature cooks more evenly), 2 tablespoons of your favorite pesto (homemade tastes amazing, but store-bought works in a pinch), and 1 tablespoon of butter or olive oil for the pan. Don’t forget 2 slices of good bread – I love sourdough for its chew, but gluten-free works great too. Salt and pepper are must-haves for seasoning. That’s it! The beauty of this recipe is how these simple ingredients create something spectacular together.
How to Make Eggs in Pesto on Toast
Trust me, this is one of those recipes where the method is just as important as the ingredients. Follow these simple steps, and you’ll have the most incredible breakfast in minutes!
Step 1: Toast the Bread
First things first – get your bread nice and toasty. I like mine golden brown with just a bit of crunch (about 2-3 minutes in my toaster). No toaster? No problem! You can use your oven’s broiler – just keep a close eye on it. The key is getting that perfect crispness to hold up against the saucy pesto eggs.
Step 2: Cook the Eggs in Pesto
Here’s where the magic happens! Heat your pan over medium and melt the butter (or oil). Now spread that glorious pesto evenly – I use about a tablespoon per egg. Crack your eggs right into the pesto and watch the edges start to crisp up. For runny yolks, cook about 2-3 minutes; for firm yolks, give it 4-5 minutes. The pesto will get all fragrant and slightly caramelized – that’s when you know it’s perfect.
Step 3: Assemble and Serve
Don’t wait – this is best enjoyed piping hot! Slide those pesto eggs right onto your waiting toast. The contrast between the creamy yolk and crispy pesto edges? Chef’s kiss! I sometimes add a sprinkle of flaky salt or red pepper flakes if I’m feeling fancy. A few fresh basil leaves make it extra pretty too.
Why You’ll Love This Recipe
This isn’t just another breakfast – it’s a game-changer! Here’s why:
- 7-minute magic: From fridge to plate faster than waiting in a coffee shop line
- Pantry hero: Uses ingredients you probably have right now (that half-used pesto jar finally gets its moment!)
- Totally yours: Add avocado, feta, chili flakes – make it however you’re craving it today
- Brunch-worthy: Looks and tastes like something from a fancy café, but costs pennies to make
I’ve converted so many skeptics with this one – even my “I don’t do breakfast” teenager begs for it now!
Tips for Perfect Eggs in Pesto on Toast
After making this dozens of times (okay, maybe hundreds), I’ve picked up some foolproof tricks:
- Pan matters: Use a good non-stick – those crispy pesto edges shouldn’t stick to the pan instead of your toast!
- Heat control: Medium is your friend. Too hot and the pesto burns before eggs cook; too low and everything gets soggy.
- Fresh is best: Homemade pesto makes a huge difference, but if using jarred, give it a quick stir to blend the oil back in.
- Egg temp tip: Room temperature eggs spread more evenly in the pesto – just set them out while your pan heats up.
- Don’t crowd: Cook one egg at a time if your pan’s small – you want each egg to have its own pesto “halo.”
Trust me, these little details take your pesto eggs from good to “when can we have this again?!”
Ingredient Substitutions & Variations
The beauty of this recipe is how easily you can make it your own! Out of traditional pesto? Try sun-dried tomato pesto for a sweet-tangy twist, or swap in vegan pesto (just check the oil content). Olive oil can replace butter, or use avocado oil for its high smoke point. Feeling fancy? Add crumbled feta while the eggs cook, or finish with chili flakes for heat. For gluten-free folks, any sturdy GF bread works perfectly – I love the nutty flavor of a good seeded GF loaf with this dish. The possibilities are endless!
Serving Suggestions
These pesto eggs deserve great company! I love pairing them with a simple arugula salad dressed with lemon – the peppery greens cut through the richness perfectly. A fruit smoothie makes it a complete meal, or go classic with roasted cherry tomatoes. For brunch? Add crispy bacon and mimosas – now we’re celebrating!
Storage and Reheating
Let’s be real – this breakfast shines brightest when eaten fresh, with those crispy pesto edges still crackling. But if you must save some (maybe you got overexcited and made four eggs?), store the cooked eggs and toast separately in airtight containers. When reheating, go low and slow – 30 seconds in the microwave or a quick warm-up in a pan keeps the eggs from turning rubbery. The toast? Always re-toast for maximum crunch!
Nutritional Information
Just a quick heads up – these numbers can change depending on your exact ingredients (especially the pesto and bread you use). But per serving, you’re looking at roughly: 350 calories, 15g protein, 20g carbs, and 25g fat. Not bad for something that tastes this indulgent!
FAQs About Eggs in Pesto on Toast
Can I use jarred pesto? Absolutely! While homemade pesto tastes incredible, a good-quality jarred version works perfectly in a pinch. Just give it a good stir before using to redistribute the oil. My pro tip? Taste it first – some brands need an extra pinch of salt or squeeze of lemon to really shine.
How do I make this vegan? Easy peasy! Swap the eggs for firm tofu slices (pat them dry first) and use vegan pesto (check for cheese-free versions). Cook the tofu in the pesto just like eggs until golden. For extra richness, a drizzle of tahini on top is divine.
What’s the best bread for this recipe? I’m partial to sourdough for its tangy chew, but honestly, any bread you love works! Sturdy whole grain holds up well, crusty ciabatta makes it fancy, and gluten-free options taste great too. The key? Toast it well so it can handle those saucy eggs without getting soggy.
Can I make this ahead? The eggs are best fresh, but you can prep components! Toast bread in advance (re-crisp before serving) and have pesto measured out. The actual cooking takes mere minutes – perfect for lazy mornings when you want something special without the fuss.
Try This Viral Breakfast and Tag Us With Your Creation!
Now that you’ve got all my best tips and tricks, it’s your turn to experience the magic of pesto eggs on toast! I can’t wait to see how you make this recipe your own. Did you add avocado? Try it with sun-dried tomato pesto? Maybe you discovered the perfect bread pairing? Whatever version you create, snap a photo and tag me – I love seeing your kitchen adventures! This simple dish has brought so much joy to my mornings, and I’m thrilled to share it with you. Happy cooking, and may your yolks always be perfectly runny!
Print
5-Minute Pesto Eggs on Toast: A Breakfast Game-Changer
- Total Time: 7 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
A quick and delicious breakfast featuring eggs cooked in pesto on toast. This simple recipe has gone viral for its rich flavors and ease of preparation.
Ingredients
- 2 slices of bread (your choice)
- 2 eggs
- 2 tablespoons pesto
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
Instructions
- Toast the bread until golden brown.
- Heat butter or olive oil in a pan over medium heat.
- Spread pesto evenly in the pan.
- Crack the eggs into the pesto and cook to your desired doneness.
- Season with salt and pepper.
- Place the eggs on the toast and serve immediately.
Notes
- Use fresh pesto for the best flavor.
- Adjust the amount of pesto based on your taste.
- Add toppings like avocado or cherry tomatoes if desired.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 200mg
Keywords: eggs in pesto, pesto eggs, viral breakfast, easy breakfast, eggs on toast