Pesto Eggs on Toast with Goat Cheese Recipe
These pesto eggs are a savory and delicious breakfast or brunch recipe featuring perfectly cooked eggs in pesto, served on toasted sourdough bread with creamy goat cheese. Quick to prepare and full of flavor, this dish is an easy way to elevate your morning meal.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Eggs and Pesto
- 2 tablespoons pesto
- 2 eggs
- pinch kosher salt
- pinch ground black pepper
- pinch red pepper flakes
Bread and Cheese
- 2 pieces sourdough bread
- 2 ounces goat cheese
Instructions
- Heat the Pan: Heat a medium frying pan over medium heat until hot. Spread the pesto in a thin layer across the surface of the pan to warm it gently.
- Cook the Eggs: Crack the eggs directly into the pan with the warm pesto. Sprinkle the eggs with kosher salt, ground black pepper, and red pepper flakes. Cook the eggs for 4 to 5 minutes, until the whites are fully set and no longer translucent, while the yolks remain intact.
- Toast and Prepare Bread: While the eggs cook, toast the sourdough bread slices until golden and crisp. Spread the goat cheese evenly over each piece of toasted bread.
- Assemble and Serve: Carefully remove the cooked eggs from the pan and place each egg on top of the goat cheese spread toast. Serve immediately to enjoy the combination of warm eggs, tart goat cheese, and flavorful pesto.
Notes
- You can make your own homemade pesto for a fresher taste.
- Cook eggs on medium heat to avoid burning the whites or rubbery texture.
- Use a non-stick pan of at least 9 inches diameter for easier cooking and cleanup.
- For a dairy-free alternative, replace goat cheese with mashed avocado.
- Best served fresh, but cooked eggs can be refrigerated for up to three days and reheated in a frying pan.
