Easy Pesto Eggs
Give your standard breakfast a vibrant, herby upgrade by frying eggs directly in savory pesto. Served with golden toasted sourdough, it’s a trend-worthy meal that delivers high-impact flavor with minimal effort.
Ingredients
- 4 tbsp. Full Circle organic pesto, divided
- 2 tbsp. Schnucks olive oil
- 2 large Schnucks eggs
- 2 slices Schnucks sourdough bread
Instructions
- In a skillet over medium-high heat, stir in 2 tablespoons of pesto and oil until hot. Add eggs and, if desired, season with salt and pepper. Cook until desired doneness, about five minutes, then transfer to serving plates.
- In same skillet, lightly toast bread until golden, about two minutes per side. Serve immediately with eggs and remaining pesto.
Chef Tip 1: Swap the pesto for chili crisp sauce, romesco sauce, salsa verde or even sun-dried tomato pesto to give your eggs a fresh burst of flavor with very little effort.
Chef Tip 2: Try making chimichurri eggs! In a skillet over medium-high heat, stir in two tablespoons chimichurri sauce and two tablespoons olive oil until hot. Add two eggs and, if desired, season with salt and pepper. Cook until desired doneness, about five minutes, then transfer to serving plates. In same skillet, lightly toast two slices sourdough bread until golden. Serve immediately with eggs and two additional tbsp. chimichurri sauce.
Nutrition Facts
350 Calories Per ServingFat: 29gSaturated Fat: 6gCholesterol: 185mgSodium: 440mgCarbohydrates: 16gFiber: 1gSugars: 0gProtein: 10gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe