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