Mediterranean Pesto Eggs on Toast
This simple yet flavor-packed breakfast/swaps classic scrambled eggs for a creamy, vibrant twist by cooking the eggs in pesto, then serving them on crusty toast. It’s been gaining steam online as a stress-free, nutrient-rich start to the day .
⏱️ Time:
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 2 servings
Ingredients:
2 large eggs
2 tsp basil pesto (store-bought or homemade)
1 tsp olive oil
2 slices whole-grain or sourdough bread, toasted
Optional toppings: cherry tomato halves, shaved Parmesan, fresh basil, cracked pepper.
Instructions:
1. Heat the pan: over medium heat and add olive oil .
2. Warm the pesto: Dollop pesto into the pan and let it soften for a few seconds.
3. Cook the eggs: Crack eggs directly on top of the pesto. Cover the pan and cook for 2–3 minutes until whites are set but yolks remain slightly runny.
4. Prepare the toast: While eggs are cooking, toast the bread slices.
5. Assemble: Carefully transfer each pesto-coated egg onto a slice of toast.
6. Garnish: Top with cherry tomato halves, a sprinkle of Parmesan, extra basil, and cracked black pepper.
Notes & Tips:
Egg doneness: Cook longer if you prefer firm yolks—just add another minute or two.
Pesto version: Use sun-dried tomato pesto or arugula pesto for a flavor twist.
Make it vegan: Use chickpea flour omelet base with pesto.
Meal prep: Pesto sauce can be prepped ahead; just cook the eggs fresh.
❓ Frequently Asked Questions (FAQ):
Q: Can I use store-bought pesto?
A: Absolutely! Choose a high-quality basil pesto for best flavor.
Q: Can I make eggs dairy-free?
A: Yes — use olive oil instead of butter and top with nutritional yeast.
Q: What toast works best?
A: Sourdough, whole grain, or rye — anything sturdy enough for the runny yolk.
Q: How healthy is the recipe?
A: It’s balanced — good protein from eggs, healthy fats from pesto, and whole grains from toast.
️ Nutritional Information
Calories: ~310 kcal
Protein: ~12 g
Fat: ~20 g (mostly from pesto)
Carbohydrates: ~24 g
Fiber: ~3 g
Sugar: ~2 g