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5-minute breakfast that looks AND tastes gourmet? Give it a try.
Ingredients:
Main Ingredients:
• 2 large eggs
• 2-3 tablespoons basil pesto (store-bought or homemade)
Optional Garnishes:
• Fresh basil leaves
• Pine nuts (toasted)
• Parmesan cheese (shaved or grated)
• Red pepper flakes (for heat)
• Crusty bread or toast (for serving)
For Homemade Pesto (Optional):
• 2 cups fresh basil leaves
• 1/3 cup pine nuts (or walnuts)
• 1/2 cup Parmesan cheese, grated
• 2-3 garlic cloves
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
Instructions:
Step 1: Heat the Pan
• Heat a non-stick skillet over medium heat
• Add the pesto and swirl to coat the bottom of the pan
• Let it warm for 30 seconds until fragrant
Step 2: Cook the Eggs
• Crack the eggs directly into the pesto
• Season with a pinch of salt and pepper
• Cover with a lid for sunny-side up (2-3 minutes)
• Or cook uncovered and flip for over-easy (3-4 minutes total)
Step 3: Check for Doneness
• Whites should be set and slightly crispy at the edges
• Yolks should be runny (or cooked to your preference)
• The pesto creates a beautiful marbled green pattern
Step 4: Serve
• Slide eggs onto a plate with all the pesto
• Garnish with fresh basil, pine nuts, and Parmesan
• Serve immediately with toast for dipping
Time & Servings:
• ⏱️ Prep: 1 minute
• ⏱️ Cook: 4-5 minutes
• ⏱️ Total: 5 minutes
• 🍽️ Serves: 1 (easily doubled)
Pro Tips:
✅ The pesto oil prevents sticking – no need for butter or cooking spray ✅ Don’t skip the lid – creates steam for perfectly cooked whites ✅ Use good quality pesto – this is the star flavour ✅ Crispy edges are key – let them cook undisturbed for 2 minutes
Flavour Variations:
• Sun-dried tomato pesto eggs – Use red pesto
• Arugula pesto eggs – Peppery kick
• Vegan version – Use vegan pesto + tofu scramble
Nutrition (Per Serving):
• Calories: ~320
• Protein: 14g
• Healthy fats from olive oil & eggs
• Vitamins: A, D, E, K