Feta Pesto Eggs

Ingredients

• 1 tsp Olive Oil (extra‑virgin, for pan coating)
• 2 oz Feta Cheese (crumbled; can use block and crumble yourself)
• 1 tbsp Pesto (store‑bought or homemade basil pesto)
• 2 pieces Large Egg (room temperature for even cooking)
• to taste Salt (optional, feta is already salty)
• to taste Black Pepper (freshly ground preferred)

Instructions

1. Heat the Pan

   Place the non‑stick skillet over low heat and add 1 tsp olive oil, swirling to coat the surface.

   Time: PT1M

2. Melt the Feta

   Add the crumbled feta cheese to the pan, spreading it into a rough circle. Cook for about 2 minutes, stirring gently with the spatula until it just begins to soften and melt.

   Time: PT2M

3. Incorporate Pesto

   Stir in 1 tbsp pesto, mixing it through the softened feta until the mixture is uniformly green and glossy.

   Time: PT1M

4. Cook the Egg

   Crack the eggs directly onto the feta‑pesto mixture. For sunny‑side‑up, let them cook undisturbed for 2‑3 minutes until the whites set but the yolk is still runny. For scrambled, gently stir the eggs into the cheese mixture and cook until just set.

   Time: PT2M

5. Serve

   Slide the finished eggs onto a plate, garnish with extra pesto or fresh herbs if desired, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

340

Protein

20g

Carbohydrates

3g

Fat

28g

Fiber

1g