Tiktok Pesto Eggs

Ingredients

• 2 cups Fresh Basil Leaves (Packed, stems removed and washed)
• 2 tablespoons Pine Nuts (Can substitute walnuts for a cheaper option)
• 2 teaspoons Garlic (Fresh garlic, minced)
• 0.5 cup Olive Oil (Extra‑virgin, for emulsifying the pesto)
• 0.5 cup Parmesan Cheese (Freshly grated)
• 0.25 teaspoon Salt (Fine sea salt)
• 0.125 teaspoon Black Pepper (Freshly ground)
• 2 large Eggs (Beaten until smooth)
• 2 slices Monterey Jack Cheese (Placed on top of eggs to melt)
• 1 tablespoon Mayonnaise (Spread on bread)
• 0.5 fruit Avocado (Sliced)
• 2 slices Tomato (Fresh, sliced)
• 2 slices Bacon (Cooked until crisp)
• 2 slices Bread (Your choice of sandwich bread, toasted if desired)

Instructions

1. Pick and Wash Basil Leaves

   Remove the basil leaves from the stems, wash them thoroughly and pat dry.

   Time: PT5M

2. Grate Parmesan Cheese

   Finely grate the Parmesan cheese using a microplane or box grater.

   Time: PT2M

3. Make the Pesto

   In a food processor combine the basil, pine nuts (or walnuts), and minced garlic. Pulse until finely minced, then slowly drizzle in the olive oil while the processor runs. Add the grated Parmesan, salt, and pepper and process once more until smooth.

   Time: PT5M

4. Beat the Eggs

   Crack the two eggs into a mixing bowl and whisk until the yolk and white are fully combined and smooth.

   Time: PT2M

5. Cook the Bacon

   Heat a dry skillet over medium heat and add the bacon slices. Cook until crisp, then transfer to a paper‑towel‑lined plate to drain.

   Time: PT5M

   Temperature: medium heat

6. Cook Pesto‑Infused Eggs

   In the same skillet (or a clean one) add a spoonful of the fresh pesto and spread it evenly. Pour the beaten eggs over the pesto, let set for about 2 minutes, then flip. Place the Monterey Jack slices on top of the flipped egg and let melt for another minute.

   Time: PT7M

   Temperature: medium heat

7. Assemble the Sandwich

   Toast the bread if desired. Spread mayo on one slice, layer sliced avocado, tomato, the cooked bacon, and finally the pesto‑egg with melted cheese. Top with the second slice of bread and press gently.

   Time: PT4M

Nutrition Facts

Calories

380

Protein

38g

Carbohydrates

40g

Fat

30g

Fiber

5g

Ingredient Substitutions

• Instead of Fresh Basil Leaves: Spinach, Arugula
• Instead of Pine Nuts: Walnuts, Almonds, Cashews
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Eggs: Egg substitute (for vegans)
• Instead of Monterey Jack Cheese: Cheddar, Mozzarella
• Instead of Mayonnaise: Greek yogurt
• Instead of Avocado: Guacamole
• Instead of Tomato: Roasted red pepper
• Instead of Bacon: Turkey bacon, Smoked tempeh strips
• Instead of Bread: English muffin, Bagel

Equipment Needed

• Food Processor
• Knife
• Cutting Board
• Grater
• Mixing Bowl
• Non‑Stick Skillet
• Spatula
• Plate
• Spoon (for mayo) (optional)

Critical Steps — Do Not Skip

• Making the pesto to the right consistency
• Cooking the eggs so they are set but still soft
• Ensuring the Monterey Jack cheese melts without over‑cooking the egg

Chef Tips from the Video

• Use fresh basil leaves for the brightest flavor; frozen basil will taste muted
• Toast the pine nuts lightly before adding for a nuttier aroma
• Season the avocado with a squeeze of lemon to prevent browning

Troubleshooting

Storage

Refrigerator: Store leftover pesto in an airtight container for up to 5 days; cooked sandwich can be kept refrigerated for 1 day if ingredients are kept separate.

Freezer: Pesto freezes well for up to 2 months in a sealed bag; do not freeze the assembled sandwich.

Room temperature: Do not leave the sandwich at room temperature for more than 2 hours.

Make-Ahead Tips

• Pesto can be prepared up to 3 days ahead and stored in the fridge
• Cook the bacon the night before and reheat quickly in the pan
• Eggs are best served fresh, but you can pre‑whisk them and keep refrigerated for a short time

Frequently Asked Questions