MUST SEE Pesto Eggs hack 🤩

Ingredients

• 4 large Eggs (room temperature)
• 2 tablespoons Basil Pesto (store‑bought or homemade)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)
• 1 tablespoon Parmesan Cheese (freshly grated, optional garnish)

Instructions

1. Gather Ingredients and Equipment

   Collect all ingredients, measure pesto and butter, and set out the skillet, bowl, whisk, spatula, and measuring spoons.

   Time: PT2M

2. Whisk Eggs

   Crack the eggs into the mixing bowl, add a pinch of salt and pepper, and whisk until the yolks and whites are fully combined and slightly frothy.

   Time: PT2M

3. Heat Butter

   Place the skillet over medium heat, add the butter, and let it melt, swirling to coat the surface evenly.

   Time: PT1M

   Temperature: Medium heat

4. Begin Cooking Eggs

   Pour the whisked eggs into the hot skillet. Let them sit undisturbed for about 15 seconds, then gently stir with the spatula, pushing the set edges toward the center.

   Time: PT2M

   Temperature: Medium heat

5. Add Pesto

   When the eggs are about half‑set, drizzle the pesto over the surface and fold it in gently. Continue cooking until the eggs reach your desired softness.

   Time: PT2M

   Temperature: Medium heat

6. Plate and Garnish

   Slide the creamy pesto eggs onto a plate, sprinkle with grated Parmesan if using, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

170

Protein

10 g

Carbohydrates

2 g

Fat

14 g

Fiber

0.5 g