Ree Drummond's Pesto Eggs

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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