5 Ways to Pesto Eggs - You Suck at Cooking (episode 174)
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Recipes in this Video
5 recipes
Ingredients
- ●4 large eggs
- ●1/4 cup pesto sauce
- ●2 tbsp olive oil
- ●Salt to taste
- ●Pepper to taste
- ●Fresh basil leaves for garnish
Instructions
- 1Heat olive oil in a non-stick skillet over medium heat.
- 2Crack the eggs into the skillet, being careful not to break the yolks.
- 3Cook the eggs for about 2-3 minutes until the whites are set but the yolks are still runny.
- 4Spoon pesto sauce over the eggs, allowing it to warm slightly.
- 5Season with salt and pepper to taste.
- 6Cook for an additional 1-2 minutes if you prefer firmer yolks.
- 7Remove from heat and garnish with fresh basil leaves.
- 8Serve immediately with toast or a side salad.
Equipment
Non-stick skilletSpatulaServing plate
vegetarian
Ingredients
- ●4 large eggs
- ●2 tbsp butter
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Heat a non-stick skillet over medium heat.
- 2Add the butter to the skillet and let it melt, coating the bottom of the pan.
- 3Crack the eggs into the skillet, being careful not to break the yolks.
- 4Sprinkle salt and black pepper over the eggs.
- 5Cook the eggs for about 2-3 minutes, or until the whites are set but the yolks are still runny.
- 6For over-easy eggs, gently flip the eggs and cook for an additional 1 minute.
- 7Remove the eggs from the skillet and serve immediately.
Equipment
non-stick skilletspatulameasuring spoons
Ingredients
- ●4 large eggs
- ●1/2 cup feta cheese, crumbled
- ●1/4 cup fresh basil leaves
- ●1/4 cup olive oil
- ●2 cloves garlic, minced
- ●1/4 tsp black pepper
- ●1/4 tsp salt
- ●1/4 tsp red pepper flakes (optional)
- ●1 tbsp lemon juice
Instructions
- 1In a food processor, combine the feta cheese, basil leaves, olive oil, garlic, black pepper, salt, red pepper flakes, and lemon juice.
- 2Blend until smooth to create the feta pesto.
- 3Heat a non-stick skillet over medium heat and add a little olive oil.
- 4Crack the eggs into the skillet, cooking them sunny-side up or to your desired doneness.
- 5Once the eggs are cooked, remove them from the skillet and place them on a plate.
- 6Spread a generous amount of feta pesto over each egg.
- 7Serve immediately, garnished with additional basil if desired.
Equipment
food processornon-stick skilletspatulaplate
Eggs Coquette is a classic dish that showcases the versatility of eggs, often served in brunch settings.
Ingredients
- ●4 large eggs
- ●1/4 cup heavy cream
- ●1/4 cup grated Parmesan cheese
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp chopped fresh chives
- ●1 tbsp butter
- ●1/2 cup breadcrumbs
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper until well combined.
- 3Grease a ramekin or small baking dish with butter.
- 4Sprinkle breadcrumbs evenly on the bottom of the greased ramekin.
- 5Pour the egg mixture over the breadcrumbs in the ramekin.
- 6Sprinkle chopped chives on top of the egg mixture.
- 7Place the ramekin in a baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the ramekin (this creates a water bath).
- 8Bake in the preheated oven for 20-25 minutes, or until the eggs are set and slightly puffed.
- 9Remove the ramekin from the water bath and let it cool for a few minutes before serving.
- 10Serve warm, garnished with additional chives if desired.
Equipment
mixing bowlwhiskramekinbaking dishoven
Originating from Italy, breakfast pasta is a delightful twist on traditional pasta dishes, often incorporating breakfast staples like eggs and bacon. This dish reflects the Italian love for combining simple ingredients to create hearty meals. Nowadays, variations can be found worldwide, adapting to local tastes and available ingredients.
Ingredients
- ●pasta
- ●olive oil
- ●garlic
- ●eggs
- ●parmesan cheese
- ●bacon
- ●spinach
- ●black pepper
- ●salt
- ●red pepper flakes
- ●cherry tomatoes
- ●fresh basil
- ●onion
- ●heavy cream
Instructions
- 1Cook pasta in salted boiling water until al dente, about 8-10 minutes.
- 2While pasta cooks, heat olive oil in a large skillet over medium heat.
- 3Add chopped bacon to the skillet and cook until crispy, about 5-7 minutes.
- 4Add diced onion and minced garlic to the skillet, sauté until fragrant, about 2-3 minutes.
- 5Stir in cherry tomatoes and cook until softened, about 3-4 minutes.
- 6Add fresh spinach to the skillet and cook until wilted, about 2 minutes.
- 7In a bowl, whisk together eggs, heavy cream, grated parmesan cheese, salt, and black pepper.
- 8Drain the pasta and add it to the skillet with the bacon and vegetables.
- 9Remove skillet from heat and quickly pour the egg mixture over the pasta, tossing to combine.
- 10Return to low heat, stirring constantly until the sauce thickens, about 2-3 minutes.
- 11Add red pepper flakes and fresh basil, mixing well.
- 12Serve immediately, garnished with extra parmesan and basil.
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Breakfast Pasta
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