Looking for a quick, delicious breakfast or brunch recipe that’s packed with flavor? Try these Pesto Eggs on Toast! This dish combines the richness of pesto with the creaminess of Macedonian Feta, all topped on your favorite toast. Perfect for a lazy weekend morning or a busy weekday treat.
Ingredients:
- 2 large eggs
- 2 slices of bread (sourdough or preferred type)
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese, finely grated
- 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 other spreadable cheese
Directions:
For the Pesto:
- Prepare the Ingredients: Gather all the pesto ingredients. Make sure the basil is fresh and washed.
- Combine in Food Processor: In a food processor, combine the basil, pine nuts, salt, garlic, Parmesan cheese, lemon zest, and half of the lemon juice.
- Blend: Pulse a few times to mix the ingredients.
- Add Olive Oil: With the processor running, gradually add the olive oil until the mixture is well blended.
For the Pesto Eggs on Toast:
- Heat the Pan: Heat a non-stick frying pan over medium-high heat.
- Add Pesto to Pan: Spread 2 tablespoons of the prepared pesto in the pan.
- Cook the Eggs: Crack the eggs over the pesto, one at a time, and season with salt and pepper.
- Toast the Bread: While the eggs are cooking, toast the bread slices to your desired crispiness.
- Spread the Cheese: Spread the creamy Feta over the toasted bread.
- Finish Cooking: Cook the eggs sunny-side up for 4-5 minutes until the whites are opaque.
- Assemble: Transfer the eggs onto the prepared toast.
- Garnish: Garnish with extra grated Parmesan and chili pepper flakes to taste.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 450 kcal
- Servings: 2
Tips and Variations:
- Vegan Option: Use vegan Parmesan cheese and a vegan spreadable cheese instead of Feta.
- Nut-Free Option: Substitute pine nuts with sunflower seeds.
- Extra Flavor: Add a sprinkle of chili pepper flakes or a drizzle of balsamic glaze on top.
Enjoy your delicious and nutritious Pesto Eggs on Toast! This dish is sure to become a favorite in your breakfast or brunch rotation. Let us know how you liked it in the comments below!
Pesto Eggs on Toast
- Total Time: 20 minutes
- Yield: 2 1x
Description
These Pesto Eggs on Toast combine the aromatic richness of freshly made basil pesto with the comforting warmth of runny yolks and crispy sourdough. This dish is not only a visual treat but also a culinary delight, offering a balanced fusion of flavors that are both bold and nuanced. Whether you’re gearing up for a productive morning or winding down for a leisurely brunch, this recipe is sure to elevate your mealtime.
Ingredients
2 large eggs
2 slices of bread (sourdough or preferred type)
2 cups fresh basil
1/4 cup pine nuts
1/2 cup Parmesan cheese, finely grated
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 other spreadable cheese
Instructions
For the Pesto:
In a food processor, combine basil, pine nuts, salt, garlic, Parmesan cheese, lemon zest, and half of the lemon juice.
Pulse a few times, then, with the processor running, gradually add the olive oil until the mixture is well blended.
For the Pesto Eggs on Toast:
Heat a non-stick frying pan over medium-high heat and spread 2 tablespoons of pesto in the pan.
Crack the eggs over the pesto, one at a time, seasoning with salt and pepper.
Toast the bread slices and spread with creamy Feta.
Cook eggs sunny-side up for 4-5 minutes until the whites are opaque.
Transfer the eggs onto the prepared toast.
Garnish with extra grated Parmesan and chili pepper flakes to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 450