Pesto Eggs
Golden, toasty bread slathered with vibrant pesto becomes the perfect stage for soft, rich eggs in this simple yet indulgent dish. A sprinkle of salt—and maybe a playful dash of heat from pepper flakes—makes each bite feel bright, rustic, and effortlessly satisfying. It’s comfort food with a little Italian flair.
Serves 2
Ingredients
- 2 favorite bread (slices)
- 2 tablespoons olive oil
- 3/4 cup pesto
- 2 eggs (large)
- kosher salt
- hot pepper flakes (optional)
- 4 favorite bread (slices)
- 4 tablespoons olive oil
- 1 1/2 cups pesto
- 4 eggs (large)
- kosher salt
- hot pepper flakes (optional)
- 10 favorite bread (slices)
- 10 tablespoons olive oil
- 3 3/4 cups pesto
- 10 eggs (large)
- kosher salt
- hot pepper flakes (optional)
- 20 favorite bread (slices)
- 20 tablespoons olive oil
- 7 1/2 cups pesto
- 20 eggs (large)
- kosher salt
- hot pepper flakes (optional)
Directions
- Preheat oven to broil.
- Drizzle toast with olive oil & broil for 3 minutes until golden.
- Remove & season with salt.
- Heat a medium saute pan over medium high heat.
- Add pesto, and once bubbling, drop eggs into pesto, season with salt, cook for 5 minutes.
- Optional: Top with hot pepper flakes, and carefully place eggs on toast