Description
Pesto Eggs on Sourdough is a delicious and unique breakfast option that combines the rich flavors of pesto with perfectly cooked eggs served on toasted sourdough bread.
Ingredients
Scale
- 2 large eggs
- 2 slices of sourdough bread
- 2 tablespoons of pesto
- Salt and pepper to taste
- Olive oil for toasting
Instructions
- Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
- Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, over-easy, etc.).
- While the eggs are cooking, toast the sourdough bread until golden brown.
- Spread a tablespoon of pesto on each slice of toasted sourdough.
- Once the eggs are cooked, place them on top of the pesto-covered sourdough.
- Season with salt and pepper to taste.
- Serve immediately and enjoy your delightful breakfast!
Notes
- Feel free to add toppings like cherry tomatoes or avocado for extra flavor.
- For a spicier kick, consider adding red pepper flakes to the eggs.
- This dish can be made vegetarian-friendly by using plant-based pesto.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg
Keywords: Pesto Eggs, Sourdough, Breakfast, Italian, Easy Recipe