Dinner

Pesto Eggs on Toast with Crushed Red Pepper Recipe

ByHailey Reed December 14, 2025December 14, 2025

Introduction

Pesto eggs are a vibrant and flavorful twist on your classic breakfast eggs. Creamy, herbaceous pesto pairs perfectly with gently cooked eggs served on toasted sourdough bread, making a simple yet impressive meal for any time of day.

Two pieces of toasted bread form the base layer on a pink plate with a white rim. On top, each slice holds a fried egg with bright yellow yolks and whites that stretch slightly over the bread edges. A green sauce with a coarse texture is spread unevenly over the eggs, adding color contrast, along with small red flakes sprinkled on top. The plate sits on a green cloth over a white marbled surface. To the left, a woman's hand holds a fork and knife cutting into one egg. Nearby are a glass of orange juice and a jar of green sauce. To the right, a small white bowl contains red flakes, and a wooden board holds grated cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 eggs
8 slices sourdough bread
Crushed red pepper flakes, to taste
2 cups fresh basil leaves
1/4 cup pine nuts
1/2 cup Parmesan cheese
2 cloves garlic
1/2 cup extra-virgin olive oil
1/2 teaspoon honey
1 lemon
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt

Instructions

Step 1: In a food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse several times until the mixture is finely chopped.
Step 2: With the food processor running at its lowest speed, slowly drizzle in the extra-virgin olive oil until fully incorporated.
Step 3: Season the pesto with salt, freshly ground black pepper, 1 teaspoon of lemon juice, and honey. Pulse a few times to blend the seasonings evenly. Transfer the pesto to a clean container and set aside.
Step 4: Heat a non-stick pan over medium-low heat. Add 1 to 2 tablespoons of pesto and spread it evenly in the pan. Crack an egg into the pan and gently break the white to allow it to cook evenly. Cover with a lid and cook for 2 to 3 minutes or until the egg reaches your desired doneness.
Step 5: Turn off the heat and carefully transfer the pesto eggs onto slices of sourdough bread. Sprinkle with crushed red pepper flakes to taste, if desired. Serve warm.

Tips & Variations

For a nuttier flavor, toast the pine nuts lightly before adding them to the pesto.
Try using arugula or spinach along with basil for a different pesto variation.
If you prefer your eggs well done, cook them longer with the lid on until the whites are fully set.
Serve with a side of fresh tomatoes or avocado slices to add extra freshness.

Storage

Store leftover pesto in an airtight container in the refrigerator for up to 3 days. Eggs are best enjoyed fresh, but if you must store cooked pesto eggs, keep them in an airtight container in the fridge for up to 1 day and reheat gently in a pan to avoid overcooking.

How to Serve

Two slices of toasted brown bread lie side by side on a round pink plate, placed on a green cloth over a white marbled surface. Each toast is topped with a sunny-side-up fried egg, with bright yellow yolks and white edges spread unevenly. Over the eggs and toasts, green herb sauce is drizzled in an irregular pattern, with small red chili flakes sprinkled on top. To the left, a woman's hand holds a fork and knife, cutting into one of the eggs. Nearby, there is a glass of orange juice, a small white jar of green sauce, a wooden board with grated cheese, and a small white bowl containing red chili flakes. The lighting is bright and natural. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pesto without a food processor?

Yes, you can finely chop the basil, pine nuts, garlic, and cheese by hand and whisk in the olive oil gradually. The texture will be a bit chunkier but still delicious.

What type of eggs works best for this recipe?

Fresh large eggs work best, as their whites hold together nicely when gently cooked in the pesto. You can use any type you prefer, including free-range or organic eggs.