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Pesto Eggs on Toast

Pesto Eggs on Toast

250 cal

8 g

20 g

15 g

Pesto Eggs have emerged as one of 2025’s most viral breakfast recipes. By searing eggs in rich, herby pesto instead of butter or oil, this dish delivers layers of flavor with minimal effort—perfectly suited for fast-paced mornings

Instructions

Begin by heating a spoonful of basil pesto in a nonstick pan over medium heat until it starts to sizzle. Crack your eggs directly into the pesto and cook until the whites are set but yolks remain runny—about 2 to 3 minutes.
  • 7 min
  • 5 Ingredients
Fresh eggs

Fresh eggs

Basil pesto

Basil pesto

Whole grain

Whole grain

Cherry tomatoes

Cherry tomatoes

Parmesan cheese

Parmesan cheese

Salt & pepper

Salt & pepper

Steps to follow

1Step
Toast the Bread

Start by toasting one or two slices of bread (sourdough or whole grain works best) until golden and crisp. You can use a toaster or a pan on medium heat.

2 min
2Step
Heat the Pesto

In a nonstick skillet, add 1 to 2 tablespoons of basil pesto. Heat it over medium heat for about 30 seconds until it starts to bubble and sizzle slightly.

30 sec
3Step
Cook the Eggs

Crack 1–2 eggs directly into the sizzling pesto. Let them cook undisturbed for about 2–3 minutes, or until the whites are set but the yolks are still soft. For firmer yolks, cook 1–2 minutes longer.

3 min
4Step
Assemble

Place the toasted bread on a plate. Gently transfer the cooked eggs over the toast using a spatula.

1 min
5Step
Garnish and Serve

Top with grated Parmesan cheese, sliced cherry tomatoes, a pinch of salt, and freshly cracked black pepper. Serve immediately while hot.

30 sec

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