Easy 5 Minute Breakfast with Pesto Eggs
This Easy 5 Minute Breakfast with Pesto Eggs is a quick, flavorful breakfast made by frying eggs in fragrant basil pesto instead of butter or oil. Served on crispy sourdough toast with fresh tomatoes and crumbled feta cheese, it's a protein-packed meal that's perfect for busy mornings, weekend brunches, or a light lunch.
Equipment
- Nonstick skillet
- Toaster
- Spatula
- Knife
- Cutting board
- Measuring spoons
- Serving plates
Ingredients
- 2 large eggs
- 2 tablespoons basil pesto
- 2 slices sourdough bread
- 1 medium tomato sliced
- 2 tablespoons crumbled feta cheese
- Salt to taste
- Black pepper to taste
- Crushed red pepper flakes optional
- Fresh basil leaves for garnish
Instructions
- Toast the sourdough bread until golden brown and crispy.
- Heat a nonstick skillet over medium heat.
- Spread the basil pesto evenly in the skillet.
- Cook the pesto for about 30 seconds until it becomes fragrant.
- Crack the eggs directly onto the pesto.
- Cook for 2-3 minutes until the egg whites are set and the yolks remain runny, or cook longer if you prefer firmer yolks.
- Season the eggs lightly with salt and black pepper.
- Place the toasted bread on serving plates.
- Arrange the sliced tomatoes on top of the toast.
- Carefully transfer one pesto egg onto each slice of toast.
- Sprinkle with crumbled feta cheese, and add crushed red pepper flakes if desired.
- Garnish with fresh basil leaves. Serve immediately while warm.
Notes
Nutritional Information (Per Serving)
- Calories: 345 kcal
- Protein: 16 g
- Carbohydrates: 22 g
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Cholesterol: 195 mg
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 510 mg
