Viral Pesto Eggs
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I’ll take any excuse to use pesto, so when I heard that “Pesto Eggs” was going viral on TikTok, I couldn’t help but jump on the opportunity to give this recipe a try!
I mean, seriously… I’m taking four ingredients I already love - pesto, crunchy bread, eggs and herby goat cheese and putting them all together for the most phenomenal and deliciously easy breakfast.
And that’s not even talking about the health benefits!
This recipe has such a good balance of protein (from the eggs and goat cheese), carbohydrates (from the Stonemill Bakehouse Multigrain Sourdough Rye) and healthy fats (eggs, goat cheese + pesto) to help balance blood sugar, provide instant, long-lasting energy and so much more.
Overall, it makes the perfect savoury breakfast option - especially if you’re a fan of breakfast toasts. (It even rivals my other breakfast toast recipes - like my Smoked Salmon + Dill Breakfast Toast, Pear, Ricotta & Honey Breakfast Toast or Sweet Potato Breakfast Toasts.)
It’s a great fit whether you’re having a weekend brunch or an easy weekday morning, is super simple, easy and straightforward and not only does it taste amazing but that yolk drizzle has me drooling!! It’s every fitness foodie’s dream!
Note: I really hope you’re yolk people - which, I’m not going to shame you if you’re not - but let’s be real… the runny yolk is 1000% superior.
Tips for Making The Best Pesto Eggs
Make your own homemade pesto. (You can use my Easy Blender Basil + Parsley Pesto recipe!) It’s far better than any store-bought pesto and makes all the difference in the long run.
Spice it up however you’d like. You can try scrambling your eggs instead of frying them, choosing a different bread, or topping it with anything that may complement the flavours - like grated parmesan, a squeeze of lemon or chili flakes. The options are endless!
Grab the full recipe + details below.
Viral Pesto Eggs
INGREDIENTS:
2 large eggs
1 oz garlic + herb goat cheese
TOOLS:
Cast iron skillet (I use this one!)
Toaster (This is mine!)
Spatula (Use one without slots so you don't miss any pesto, like this!)
DIRECTIONS:
Start by heating a non-stick pan or cast-iron skillet (I use a cast iron) to about medium heat.
Once it’s heated, spread your portion of pesto all around the bottom of the pan so it starts to get warm.
In the meantime, toast your slices of bread to your desired level of toastiness (is that even a word?). Personally, I love a double-toasted bread because it’s extra crunchy, but you do your thang.
Once the pesto is warmed, crack both eggs into the pan and let them fry up until the whites are completely cooked and the yolks are still runny and delicious.
Taking your two slices of toast, spread your herb goat cheese on each slice. Then, place one egg on each of your toast slices - making sure that no pesto is left behind inside the pan.
Top with salt, pepper and chilli flakes (or anything else you’d like).
Dig in and enjoy! (Note: You may want to use a knife and fork for this one because it may get a little messy!)
NUTRITION FACTS:
Calories per serving, 469
Fats, 27g
Carbohydrates, 32g
Protein, 24g
