Pesto Egg

Ingredients

• 2 tablespoons Pesto (store‑bought or homemade, preferably fresh basil based)
• 1 piece Large Egg (room temperature for even cooking)
• 1 teaspoon Olive Oil (for greasing the pan)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground if possible)

Instructions

1. Heat the Skillet

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

   Time: PT1M

   Temperature: Medium heat

2. Spread the Pesto

   Spoon the pesto into the center of the hot skillet and use the spoon to spread it into a roughly 4‑inch circle.

   Time: PT30S

   Temperature: Medium heat

3. Crack the Egg

   Crack the egg directly onto the pesto, keeping the yolk centered.

   Time: PT30S

   Temperature: Medium heat

4. Cook the Egg

   Let the egg cook undisturbed until the whites are set but the yolk is still runny, about 3 minutes. For a fully set yolk, cover the skillet with a lid for the last minute.

   Time: PT3M

   Temperature: Medium heat

5. Season and Serve

   Season with a pinch of salt and pepper, slide the pesto‑egg onto a plate, and enjoy immediately.

   Time: PT30S

Nutrition Facts

Calories

200

Protein

12g

Carbohydrates

2g

Fat

15g

Fiber

1g