PESTO EGGS are new breakfast food trend. Esentially replace butter or oil to cook eggs with pesto

pesto

🥗Healthier: spinach pesto

💰Cheaper: homemade basil pesto

Spinach pesto is lower in calories and can be made with less expensive ingredients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

cherry tomatoes

🥗Healthier: sundried tomatoes

💰Cheaper: canned diced tomatoes

Canned tomatoes are often less expensive and have a longer shelf life.

Spread couple of tablespoon of fresh basil pesto on non-stick skillet (note- pesto should have enough or loads of oil in it). Heat it on low flame.

Do not over heat pesto.

When oil in pesto is hot and pesto is shimmery crack two eggs into the pesto.

Season the eggs with salt, pepper and red chili flakes(optional).

Cook eggs for 3 to 5 minutes on medium-low heat until egg whites are set and no longer translucent. Cook eggs to your desired doneness.Note: do not turn up the heat, pesto will burn on high heat. Maintain low heat throughout.

While eggs are cooking, prepare the toast.

Use sourdough bread slices or regular bread slices. Toast slices if you like.

Make toast the way you liked it. Best options for toast are ripe avocado smashed, fresh mozzarella or ricotta cheese or goat cheese to spread on the toast.

Remove pesto eggs from the pan and place them on the toast.

Optional – sprinkle extra red chilies for taste.

Serve immediately and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens