Pesto Eggs on Toast

Eggs on toast are one of my go-to breakfasts, but this Pesto Eggs on Toast takes it to a whole new level. Imagine the creamy richness of perfectly cooked eggs paired with vibrant, aromatic pesto, all sitting atop a warm piece of crispy bread. Not only does this dish come together in just about 15 minutes, but it also offers a delightful balance of flavors and texture that turns a simple meal into something truly special. Cozy mornings deserve this kind of warmth.

Pesto Eggs on Toast

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A delightful breakfast of creamy eggs paired with vibrant pesto on crispy bread, perfect for cozy mornings.

• Author: anytimesrecipegmail-com
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Cooking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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• 2 large eggs
• 2 slices of bread (sourdough or your choice)
• 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

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Instructions

1. In a food processor, combine fresh basil, pine nuts, salt, garlic, Parmesan cheese, lemon zest, and half the lemon juice.
2. Pulse to combine, then drizzle in olive oil until pesto is well-blended.
3. Heat a non-stick pan over medium-high heat and smear 2 tablespoons of pesto around the bottom.
4. Crack an egg onto one side of the pan and repeat with the second egg. Season with salt and pepper.
5. While the eggs cook, toast your bread and spread Feta cheese on each slice.
6. Cook eggs sunny side up for about 4-5 minutes until whites are opaque.
7. Remove eggs and place on prepared toast. Top with additional Parmesan or chili pepper flakes.

Notes

For added flavor, consider garnishing with fresh herbs or vegetables like avocado or tomatoes.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 220mg

The Joy of Pesto Eggs

There’s something about the way the basil fills the kitchen with its earthy aroma that instantly makes me feel at home. I remember the first time I whipped this recipe up on a sleepy Sunday morning. My kids wandered into the kitchen, drawn by the scent, and soon there were giggles over who could assemble the perfect toast. It’s funny how food can bring everyone together, isn’t it? This dish has since become a family favorite, perfect for those mornings when you want something quick but still memorable.

What You’ll Need

Gathering the right ingredients can make all the difference. Here’s what you’ll need to create your own delicious Pesto Eggs on Toast:

• 2 large eggs
• 2 slices of bread (sourdough or your choice)
• 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

Ready to get started? Let’s bring this delicious dish together step-by-step.

1. In the bowl of a food processor, combine the fresh basil, pine nuts, salt, garlic, Parmesan cheese, lemon zest, and half the lemon juice.
2. Pulse the mixture a few times to combine. While the motor is running, slowly drizzle in the olive oil until the pesto is well-blended.
3. Heat a non-stick frying pan over medium-high heat and smear 2 tablespoons of your freshly made pesto around the bottom of the pan.
4. Gently crack an egg onto one side of the pan and then do the same with the second egg. Season them with salt and pepper as they cook.
5. While the eggs cook, toast your slices of bread and spread a generous layer of creamy Feta cheese (or your choice of spread) on each piece.
6. Cook the eggs sunny side up for about 4-5 minutes until the whites are fully opaque.
7. Carefully remove the eggs from the pan and place them on the prepared toast.
8. Top with additional finely grated Parmesan or a sprinkle of chili pepper flakes if you love a little heat.

Serving Ideas You’ll Love

When it comes to serving Pesto Eggs on Toast, I love pairing it with a warm cup of coffee or a fresh juice. It’s perfect for a cozy brunch with friends or a quick yet hearty weeknight dinner. For an added kick, you can garnish with fresh herbs or additional veggies like avocado or tomatoes. The vibrant colors really make it pop on the plate, turning even a simple breakfast into a feast for the eyes and the palate.

Keeping It Fresh

If you find yourself with leftovers (though I doubt it will happen—it’s too delicious!), you can store any extra pesto in an airtight container in the refrigerator for up to a week. As for the eggs, they’re best enjoyed fresh, but if you have some cooked eggs left, you can refrigerate them for up to two days. Just reheat them in a pan before serving to bring back that desirable soft texture.

Pro Tips from My Kitchen

1. Basil Freshness: Always use fresh basil for the brightest flavor. If your basil is wilting, it might not taste as vibrant.
2. Perfect Eggs: For the best sunny-side-up eggs, make sure not to rush the cooking. Let them cook slowly for that perfect runny yolk!
3. Spread Options: If you can’t find Macedonian Feta, try using ricotta or even avocado for a creamy topping on the toast.
4. Texture Variation: If you love a bit of crunch, toast your pine nuts for a few minutes before adding them to the pesto.
5. Lemon Zest: Don’t skip the lemon zest; it adds a fresh, zingy flavor that brightens the whole dish.

Fun Variations

Want to mix things up a bit? Here are a few ideas to keep your Pesto Eggs exciting:

• Spicy Kick: Add a pinch of red pepper flakes to your pesto for an extra burst of flavor.
• Herbed Goodness: Try mixing in other herbs such as parsley or arugula for a different twist.
• Savory Add-ins: For a heartier meal, consider adding sautéed spinach or tomatoes directly to your eggs while they cook.

FAQs

Can I freeze this recipe?

Freezing this dish isn’t ideal because the texture of the eggs changes upon thawing, but you can freeze the pesto. Just store it in an airtight container, and it’ll last for months.

What’s the best substitute for pine nuts?

If you’re in a pinch, walnuts, sunflower seeds, or even pecans can work as suitable substitutes for pine nuts in the pesto.

How long will this stay fresh?

The pesto itself can be stored in the refrigerator for up to a week, but the eggs are meant to be enjoyed fresh. If there are leftovers, consume them within two days for the best quality.

Can I double the recipe for meal prep?

Absolutely! Doubling the recipe is a wonderful idea for meal prep. Just be mindful of the cooking times when preparing multiple eggs at once.

Now that you have all the details, gather your ingredients and enjoy creating this delightful Pesto Eggs on Toast. Your mornings are about to become much more delicious!