Ingredients
Scale
- 2 large organic eggs
- 2 tbsp pesto sauce (homemade or store-bought)
- 1 tbsp extra virgin olive oil
- Salt to taste
- Pepper to taste
- 2 tbsp grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a non-stick skillet over medium heat until shimmering.
- Crack the eggs into the skillet, ensuring they don’t touch. Cook until the whites are set but yolks remain soft, about 3-4 minutes.
- Season with salt and pepper. Spoon pesto over each egg just before removing from heat.
- Gently transfer eggs to a plate, top with grated Parmesan and fresh basil leaves, and serve immediately.
Notes
- For added flavor, consider mixing in sautéed spinach or tomatoes.
- Leftover Pesto Fried Eggs can be stored in an airtight container in the fridge for up to two days and reheated on low heat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 fried eggs (120g)
- Calories: 313
- Sugar: 1g
- Sodium: 365mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 370mg