Perfect Pesto Eggs 😋

Ingredients

• 2 tablespoons Basil Pesto (store‑bought or homemade; contains olive oil, Parmesan, basil, pine nuts)
• 2 pieces Large Eggs (room temperature for even cooking)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground if possible)
• 1 slice Gluten‑Free Sourdough Bread (toasted; optional side)

Instructions

1. Heat the Pesto

   Place the non‑stick skillet over medium heat and add the 2 Tbsp of basil pesto. Let it warm for about 1 minute until it becomes fragrant and starts to sizzle lightly.

   Time: PT1M

2. Crack the Eggs

   Crack the two eggs directly onto the warmed pesto, keeping the yolks centered.

   Time: PT30S

3. Season

   Sprinkle a pinch of salt and a pinch of freshly ground black pepper over the eggs.

   Time: PT15S

4. Cook the Eggs

   Cover the skillet with a lid and let the eggs cook for 2–3 minutes, or until the whites are fully set but the yolks remain runny. If the whites are still translucent, cook an additional minute uncovered.

   Time: PT3M

5. Finish and Plate

   Turn off the heat. Using the spatula, gently slide the pesto‑cooked eggs onto a plate.

   Time: PT1M

6. Toast the Bread & Serve

   While the eggs finish, toast the slice of gluten‑free sourdough bread. Serve the pesto eggs on the side, optionally spreading butter or avocado on the toast.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g