Pesto Eggs Recipe

Name: Pesto Eggs Recipe
Prep time: PT5MIN
Cook time: PT10MIN
Yield: 2 servings
Cuisine: Breakfast
Ingredients: 2 tablespoons pesto (store-bought or homemade); 2 large eggs; 2 slices sourdough bread, toasted; 1 ounce goat cheese, crumbled (optional); 1/4 cup cherry tomatoes, halved (optional); Pinch of red pepper flakes (optional); Salt and freshly ground black pepper, to taste; Olive oil, for drizzling (optional)

Recipe By Rachel Anne |Updated 2025-07-30 |24 Comments

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Pesto Eggs Recipe

PREP5 min

COOK10 min

This Pesto Eggs Recipe pairs vibrant herby pesto with silky eggs for a breakfast that’s quick, flavorful, and ready in minutes—perfect for busy mornings!

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2SERVINGS

Ingredients

2 tablespoons pesto (store-bought or homemade)
2 large eggs
2 slices sourdough bread, toasted
1 ounce goat cheese, crumbled (optional)
1/4 cup cherry tomatoes, halved (optional)
Pinch of red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Olive oil, for drizzling (optional)

Instructions

1
Toast sourdough bread slices until golden and crisp; set aside.
2
Heat a nonstick skillet over medium heat. Add 2 tablespoons pesto and let it sizzle for 30 seconds.
3
Crack 2 eggs into the skillet over the pesto. Cook for 2-3 minutes, until the whites are set but yolks are still runny. Cover the pan briefly for firmer yolks, if desired.
4
Season eggs with salt, black pepper, and a pinch of red pepper flakes.
5
Top with crumbled goat cheese and cherry tomato halves, if using.
6
Slide eggs onto toasted sourdough, drizzle with olive oil (optional), and serve hot.