Description
A flavorful and vibrant recipe featuring perfectly cooked pesto eggs served on toasted sourdough bread. Fresh basil pesto is prepared with pine nuts, Parmesan, garlic, and lemon, adding a rich and aromatic taste that complements the softly cooked eggs. This dish makes for a delicious and satisfying breakfast or brunch option.
Ingredients
Scale
Basil Pesto
- 2 cup Fresh Basil Leaf
- 1/4 cup Pine Nuts
- 1/2 cup Parmesan Cheese
- 2 clove Garlic
- 1/2 cup Extra-Virgin Olive Oil
- 1/2 teaspoon Honey
- 1 lemon, juice of 1 tsp
- 1/8 teaspoon Freshly Ground Black Pepper
- 1/4 teaspoon Salt
Main
- 8 Eggs
- 8 slices Sourdough Bread
- Crushed Red Pepper Flakes, to taste
Instructions
- Prepare the Pesto: In a food processor, combine fresh basil leaves, pine nuts, Parmesan cheese, and garlic cloves. Pulse several times until the ingredients are finely chopped and well mixed.
- Incorporate Olive Oil: With the food processor running at its lowest speed, slowly drizzle in the extra-virgin olive oil to emulsify the pesto and create a smooth consistency.
- Season the Pesto: Add salt, freshly ground black pepper, lemon juice, and honey to the mixture. Pulse a couple more times to ensure even blending of the seasonings. Transfer the pesto to a clean container and set aside.
- Cook the Pesto Eggs: Heat a non-stick pan over medium-low heat. Once hot, spread 1 to 2 tablespoons of pesto on the pan, then carefully crack an egg into the center and gently break the white a little to allow even cooking. Cover the pan with a lid and cook the eggs slowly for 2 to 3 minutes or until the whites are set and the yolks reach your preferred doneness.
- Assemble and Serve: Turn off the heat and carefully transfer the cooked pesto eggs onto slices of sourdough bread. Optionally sprinkle with crushed red pepper flakes to add a touch of heat. Serve immediately while warm.
Notes
- You can toast the sourdough bread lightly beforehand if you prefer a crunchier base.
- Adjust the cooking time of the eggs based on how runny or firm you like your yolks.
- For a nut-free version, substitute pine nuts with pumpkin seeds or omit altogether.
- Store any leftover pesto in an airtight container refrigerated for up to 3 days.
- Add a squeeze of lemon or extra Parmesan on top of the eggs for extra brightness and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Keywords: Pesto eggs, basil pesto, sourdough bread, Italian breakfast, easy brunch recipe
