Ree Drummond's Pesto Eggs
Ree Drummond's Pesto Eggs is a easy American recipe that serves 2. 620 calories per serving. Recipe by Food Network on YouTube.
Prep: 10 min | Cook: 8 min | Total: 28 min
Cost: $19.31 total, $9.66 per serving
Ingredients
- 2 tablespoons Pesto (store-bought or homemade)
- 1 teaspoon Peanut Butter (smooth, optional for extra richness)
- 2 pieces Large Eggs (room temperature)
- 2 slices Thick Sliced Sourdough Bread (about 1 inch thick)
- 2 tablespoons Roasted Garlic Aioli (mayonnaise with roasted garlic)
- 4 slices Gouda Cheese (about 10 g each, sliced)
- 1 piece Heirloom Tomato (sliced ¼ inch)
- 6 leaves Fresh Basil Leaves (whole leaves)
- 1 pinch Sea Salt
- 1 pinch Freshly Ground Black Pepper
- 1 pinch Crushed Red Pepper Flakes
- 1 teaspoon Olive Oil (for skillet if needed)
Instructions
Gather and Prep Ingredients
Measure out pesto, peanut butter, eggs, aioli, Gouda, tomato, basil, and seasonings. Slice the sourdough bread, Gouda cheese, and heirloom tomato; set basil leaves aside.
Time: PT5M
Heat Pesto Base
Add 1 tsp olive oil to a non‑stick skillet over medium heat. Stir in the pesto and peanut butter; cook for about 30 seconds until fragrant and slightly loosened.
Time: PT1M
Temperature: medium heat
Cook the Eggs in Pesto
Crack the two eggs directly into the skillet with the warmed pesto. Let them set for 20 seconds, then gently stir with a spatula, folding the edges toward the center. Cook 2‑3 minutes, flipping once if desired, until the eggs are just set but still creamy.
Time: PT3M
Temperature: medium heat
Broil the Gouda‑Topped Toast
While the eggs finish, place the sourdough slices on a baking sheet. Spread 1 tbsp roasted garlic aioli on each slice, layer with Gouda cheese, and place under the pre‑heated broiler. Broil 1‑2 minutes until the cheese is bubbly and lightly browned.
Time: PT2M
Temperature: Broil
Prepare Tomato & Basil
Arrange the heirloom tomato slices on a plate, alternating with fresh basil leaves. Lightly drizzle with a tiny pinch of sea salt.
Time: PT2M
Assemble the Toast
Place each broiled toast on a serving plate. Spoon the pesto‑cooked eggs over the toast, then top with the tomato‑basil stack. Finish with a final pinch of sea salt, black pepper, and crushed red pepper flakes for heat.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 35 g
- Fiber
- 4 g
Dietary info: Vegetarian, Contains eggs, Contains dairy, Contains gluten, Contains peanuts
Allergens: Eggs, Dairy, Gluten, Peanuts
Ingredient Substitutions
- Instead of Pesto: basil pesto, spinach pesto
- Instead of Peanut Butter: almond butter, cashew butter
- Instead of Thick Sliced Sourdough Bread: artisan white bread, ciabatta
- Instead of Roasted Garlic Aioli: garlic mayo, plain aioli
- Instead of Gouda Cheese: Swiss cheese, Gruyère
- Instead of Heirloom Tomato: roma tomato, beefsteak tomato
- Instead of Fresh Basil Leaves: fresh spinach, arugula
- Instead of Olive Oil: vegetable oil
Equipment Needed
- Non-Stick Skillet
- Spatula
- Baking Sheet
- Oven Broiler
- Knife
- Cutting Board
- Small Bowl
- Spoon
Critical Steps — Do Not Skip
- Cooking the eggs in pesto without over‑cooking; they should stay creamy.
- Broiling the Gouda cheese just until bubbly; watch closely to avoid burning.
- Seasoning the tomato slices and basil properly to balance the richness of the pesto eggs.
Chef Tips from the Video
- Use a high‑quality basil pesto for the best flavor; homemade adds a fresh punch.
- A pinch of smoked paprika in the pesto eggs adds a subtle smoky depth.
- For extra crunch, lightly toast the sourdough slices in a toaster before broiling.
Troubleshooting
Eggs turn rubbery or dry.
Cook over medium heat and remove from the pan while still slightly runny; residual heat will finish cooking.
Cheese burns under the broiler.
Move the tray to a lower rack or reduce broiling time to 1 minute, watching closely.
Toast becomes soggy after adding toppings.
Toast the bread until golden and serve immediately; keep wet ingredients (tomato, aioli) on the side until plating.
Storage
Refrigerator: Store any leftover components (pesto eggs, toasted bread, tomato slices) in airtight containers for up to 2 days. Reheat eggs gently on low heat.
Freezer: Not recommended; the toast will become soggy after thawing.
Room temperature: Enjoy within 2 hours of preparation; the toast may lose crispness after that.
Make-Ahead Tips
- Prepare pesto and roasted garlic aioli a day ahead; store in the fridge.
- Slice the tomato and basil and keep them covered with a damp paper towel.
- Toast the bread and melt the cheese just before serving to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of pesto egg toast in American breakfast cuisine?
Pesto egg toast blends Italian pesto—a sauce rooted in Ligurian tradition—with classic American breakfast elements like eggs and toasted bread. It reflects the modern American trend of fusion comfort foods that combine Mediterranean flavors with familiar brunch staples.
How does pesto egg toast fit into the broader American brunch tradition?
American brunch often celebrates bold, layered flavors and indulgent toppings. Pesto egg toast offers a creamy, herb‑forward twist on the traditional egg‑on‑toast dish, making it a standout option for weekend brunch tables.
What are the authentic traditional ingredients for pesto egg toast versus acceptable substitutes?
The authentic version uses basil‑based pesto, eggs, thick sourdough, roasted garlic aioli, and Gouda cheese. Acceptable substitutes include spinach pesto, Swiss or Gruyère cheese, and garlic mayo in place of aioli, while still preserving the dish’s flavor profile.
What occasions or celebrations is pesto egg toast traditionally associated with in contemporary American cuisine?
Pesto egg toast is popular for relaxed weekend brunches, holiday brunch buffets, and casual gatherings where a quick yet impressive dish is desired. Its vibrant colors also make it a festive option for spring celebrations.
What regional variations of pesto egg toast exist across the United States?
In the West Coast, chefs often swap Gouda for smoked cheddar and add avocado. In the Northeast, rye bread may replace sourdough, and a drizzle of hot honey is sometimes added for sweet‑spicy balance.
What other American dishes pair well with pesto egg toast?
Serve it alongside a mixed green salad with citrus vinaigrette, fresh fruit salad, or a side of roasted potatoes. A light mimosa or cold brew coffee complements the rich flavors nicely.
What are the most common mistakes to avoid when making pesto egg toast?
Common errors include over‑cooking the eggs, which makes them rubbery, and broiling the cheese too long, causing it to burn. Also, adding too much tomato juice can soggy the toast; pat the slices dry before assembling.
Why does this pesto egg toast recipe use a skillet to cook the eggs in pesto instead of scrambling them separately?
Cooking the eggs directly in the pesto allows the oil from the pesto to act as the cooking fat, infusing the eggs with herbaceous flavor and creating a richer, more cohesive dish than separate scrambling.
Can I make pesto egg toast ahead of time and how should I store it?
You can prepare the pesto eggs and toast the bread ahead, storing each component separately in airtight containers in the refrigerator for up to 2 days. Reheat the eggs gently and broil the cheese just before serving to retain crispness.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking content, from quick home‑cooking tutorials and celebrity chef showcases to in‑depth culinary techniques, catering to both novice and experienced home cooks.
Last updated: August 29, 2026
