Pesto Fried Eggs with Parmesan and Bread (Print version)
Runny eggs fried in basil pesto with crisp parmesan edges, served over sturdy toasted bread for a fast savory breakfast.
# Ingredients:
For the toast
01 -
2 thick slices sourdough bread, about 2 oz (55 g) each
02 -
1 teaspoon olive oil or softened butter
For the pesto eggs
03 -
3 tablespoons basil pesto
04 -
2 large eggs
05 -
1/3 cup (30 g) finely grated parmesan cheese
06 -
Freshly ground black pepper
07 -
Pinch red pepper flakes, optional
08 -
Fresh basil leaves, torn, for serving
# Instructions:
01 -
Brush the bread lightly with olive oil or butter. Toast until crisp and golden, then place one slice on each plate.
02 -
Set a nonstick skillet over medium-low heat. Add the pesto in two small circles and let it warm until it just starts to sizzle, 15-20 seconds.
03 -
Crack one egg into each pesto circle. Keep the heat gentle so the pesto does not scorch.
04 -
Sprinkle parmesan around the egg whites and edges. Cook for 2-3 minutes, until the whites are mostly set and the cheese begins to turn golden.
05 -
Cover the skillet for 1-2 minutes if the tops of the whites are still loose. Cook longer for set yolks.
06 -
Slide each pesto fried egg onto toast. Finish with black pepper, red pepper flakes, and fresh basil. Serve immediately.
# Good to know:
01 -
Best eaten right away while the parmesan edges are crisp.
02 -
Use medium-low heat to keep the pesto green and fresh tasting.
03 -
Taste before salting because pesto and parmesan can be salty.