Ingredients
Pesto Eggs
- 1/3 cup prepared pesto
- 2 large eggs
- 1 ounce feta cheese
- pinch cracked red pepper flakes
- 1 teaspoon pumpkin seeds (or sunflower seeds)
Serving
- 2 slices tomato
- 2 slices toast
Instructions
- Heat Pesto: Heat a nonstick skillet over medium-high heat. Pour the prepared pesto into the skillet and cook for 1 minute until the oil in the pesto begins to sizzle, releasing its aroma.
- Cook Eggs: Crack the eggs directly into the hot pesto. Sprinkle the feta cheese evenly over the eggs. Reduce heat to medium and cover the pan. Cook for about 3 minutes or until the egg whites are set and yolks reach your preferred doneness.
- Add Toppings: Sprinkle cracked red pepper flakes and pumpkin seeds over the cooked eggs. Allow the eggs to cool slightly for about 1 minute to set the flavors.
- Assemble Toast: Place a slice of tomato on each piece of toast. Using a spatula, carefully lift half of the pesto along with one egg and place it atop each toast slice. Serve immediately while warm.
Notes
- Use fresh pesto or a high-quality store-bought pesto for best flavor.
- Adjust cooking time if you prefer runnier or firmer egg yolks.
- Substitute pumpkin seeds with sunflower seeds for a different crunch and nutty flavor.
- Serve with additional fresh herbs or a squeeze of lemon juice to brighten the dish.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
