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A top-view photograph of a beautifully arranged final serving of pesto eggs on toasts placed on a sleek marble countertop. The eggs are soft and creamy, with vibrant green pesto mixed throughout, creating a swirl of colors on the toasts. The toasts are perfectly golden, with a slight crust, and the pesto's herbaceous texture is visible. A few fresh basil leaves and a sprinkle of grated Parmesan cheese add a finishing touch, while the background is subtly blurred, enhancing the focus on the dish.

Pesto Eggs

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Pesto eggs are a quick and flavorful twist on scrambled eggs, bringing together creamy eggs with fresh basil pesto. Ready in under 10 minutes, this dish is perfect for breakfast or a light meal.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs whisked
  • 3 tablespoons pesto store-bought or homemade
  • 1 tablespoon olive oil for cooking
  • ¼ teaspoon salt to taste
  • ¼ teaspoon black pepper to taste
  • 2 tablespoons parmesan cheese optional, for garnish
  • fresh basil for garnish

Equipment

  • Pan For cooking the eggs
  • Spatula For stirring the eggs

Method
 

  1. Heat olive oil in a pan over medium-low heat. Crack the eggs into a bowl, whisk them, and pour into the pan.
  2. Scramble the eggs gently, stirring occasionally, until they are soft and creamy.
  3. Add pesto to the eggs once they are nearly cooked through. Stir to combine and let the pesto coat the eggs.
  4. Season with salt and pepper to taste, then garnish with parmesan and fresh basil. Serve immediately.

Notes

  • For extra creaminess, you can add a tablespoon of cream cheese or sour cream.
  • Feel free to use any type of pesto—basil, sun-dried tomato, or arugula pesto work well.
  • Top with extra herbs or a sprinkle of chili flakes for a spicy twist.

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