Pesto Eggs
Pesto Eggs is a easy Italian recipe that serves 2. 300 calories per serving. Recipe by Not Foodies on YouTube.
Prep: 5 min | Cook: 4 min | Total: 14 min
Cost: $3.34 total, $1.67 per serving
Ingredients
- 2 large Eggs (room temperature)
- 2 tbsp Pesto (store‑bought or homemade)
- 2 slices Bread (toasted; sourdough or whole grain works best)
- 2 tbsp Ricotta Cheese (soft, room temperature)
- 0.5 avocado Avocado (ripe, smashed)
- 1 tsp Honey (optional, for a touch of sweetness)
- to taste pinch Salt
- to taste pinch Black Pepper
- to taste pinch Red Pepper Flakes (optional, for heat)
Instructions
Gather and prep ingredients
Slice the bread, scoop ricotta into a bowl, halve the avocado and smash it with a fork, measure pesto, and crack the eggs into a separate small bowl.
Time: PT2M
Toast the bread
Place the bread slices in the toaster and toast to a golden‑brown crisp.
Time: PT2M
Heat skillet with pesto
Put the non‑stick skillet over medium heat, add 2 tbsp pesto, and let it melt, coating the surface evenly.
Time: PT1M
Temperature: medium
Cook the eggs
Slide the eggs into the pesto‑coated skillet. Cook sunny‑side‑up until the whites are set but the yolk remains runny, about 2‑3 minutes. Optionally cover the pan briefly to set the tops faster.
Time: PT3M
Temperature: medium
Assemble toast with toppings
Spread ricotta on each toasted slice, top with smashed avocado, place a pesto‑cooked egg on each, drizzle honey, and season with salt, black pepper, and red pepper flakes.
Time: PT2M
Serve immediately
Plate the assembled toast and serve while the eggs are hot.
Time: PT0M
Nutrition Facts
- Calories
- 300
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 18g
- Fiber
- 4g
Dietary info: Vegetarian, Contains gluten, Contains nuts (pesto), Contains dairy
Allergens: Eggs, Dairy, Gluten, Honey, Pine nuts (in pesto)
Ingredient Substitutions
- Instead of Eggs: egg whites
- Instead of Pesto: basil sauce, green herb oil
- Instead of Bread: any bread
- Instead of Ricotta Cheese: cottage cheese, cream cheese
- Instead of Avocado: guacamole
- Instead of Honey: maple syrup
Equipment Needed
- Non‑Stick Skillet
- Spatula
- Toaster
- Small Bowl
- Fork
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Melt pesto in the skillet without letting it burn.
- Cook the eggs just until the whites are set, keeping the yolk runny.
Chef Tips from the Video
- Use a high‑quality basil pesto for the best flavor; homemade pesto adds freshness.
- For extra creaminess, mix a tiny pinch of grated Parmesan into the ricotta.
- If you prefer a firmer yolk, flip the egg gently after the whites set and cook an additional 30 seconds.
Troubleshooting
Eggs stick to the pan.
Make sure the pesto is fully melted and coats the skillet before adding the eggs; use a non‑stick pan.
Pesto burns and turns bitter.
Cook over medium heat and remove the pan from the burner as soon as the pesto is liquid and shimmering.
Avocado turns brown before serving.
Add a squeeze of lemon or lime juice to the smashed avocado and keep it covered until assembly.
Storage
Refrigerator: Pesto, ricotta, and any leftover avocado can be stored in airtight containers for up to 5 days.
Freezer: Do not freeze assembled toast; you can freeze pesto separately for up to 3 months.
Room temperature: Cooked eggs should not sit at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare pesto ahead of time and store in the refrigerator.
- Slice and store bread in a sealed bag to keep it fresh.
- Mash avocado with a little lemon juice to prevent browning if preparing earlier.
Frequently Asked Questions
What is the cultural significance and history of pesto in Italian cuisine?
Pesto originated in Genoa, Liguria, where fresh basil, pine nuts, garlic, cheese, and olive oil are blended into a bright green sauce. It has been a staple of Italian cooking for centuries, traditionally served with pasta or as a topping for bread and vegetables.
How does the dish Pesto Eggs with Ricotta, Avocado, and Honey on Toast reflect modern Italian breakfast trends?
Modern Italian breakfasts often combine simple, high‑quality ingredients like fresh bread, cheese, and seasonal produce. Using pesto as a cooking medium adds a classic Italian flavor while the avocado and honey bring contemporary, health‑focused twists.
What traditional regional variations of pesto exist in Italy?
Besides the classic Genovese pesto, there are variations such as pesto alla Siciliana with tomatoes, pesto rosso with sun‑dried tomatoes, and pistachio pesto from Apulia. Each region adapts the base ingredients to local produce and nuts.
What occasions or celebrations is pesto traditionally associated with in Italian culture?
Pesto is commonly served at family gatherings, summer picnics, and festive meals in Liguria. It is also a popular accompaniment for holiday antipasto platters and brunches when paired with fresh bread.
What other Italian dishes pair well with Pesto Eggs on Toast?
Serve the pesto eggs alongside a light arugula salad dressed with lemon, a side of fresh fruit, or a cup of strong Italian espresso for a balanced breakfast or brunch.
What are the authentic traditional ingredients for pesto versus acceptable substitutes in this recipe?
Traditional pesto uses fresh basil, pine nuts, garlic, Parmesan or Pecorino cheese, and extra‑virgin olive oil. Acceptable substitutes include walnuts or almonds for pine nuts, and store‑bought pesto that may contain added salt or preservatives.
How has the use of pesto evolved in contemporary breakfast dishes like Pesto Eggs?
Chefs now use pesto as a cooking oil or flavor base for eggs, merging classic Italian flavors with global breakfast trends such as avocado toast. This evolution reflects a fusion of tradition and modern health‑conscious eating.
What are the most common mistakes to avoid when making Pesto Eggs?
Common errors include overheating the pesto so it burns, overcrowding the pan which leads to uneven cooking, and overcooking the eggs which turns the yolk solid. Keep the heat medium, use a spacious skillet, and remove the eggs as soon as the whites set.
Why does this Pesto Eggs recipe use pesto as the cooking oil instead of regular oil?
Pesto provides both fat for non‑stick cooking and a burst of herbaceous flavor, eliminating the need for additional oil and infusing the eggs with basil, garlic, and cheese notes from the first sizzle.
Can I make Pesto Eggs ahead of time and how should I store them?
The eggs are best served immediately, but you can prepare the pesto, ricotta spread, and smashed avocado ahead of time and store them in the refrigerator. Re‑heat the eggs briefly in the skillet before assembling.
What does the YouTube channel Not Foodies specialize in?
The YouTube channel Not Foodies focuses on quick, approachable home‑cooking videos that blend classic techniques with modern twists, often highlighting simple ingredient swaps like using pesto as cooking oil.
How does the YouTube channel Not Foodies' approach to Italian-inspired cooking differ from other cooking channels?
Not Foodies emphasizes minimal equipment, fast prep times, and creative flavor pairings, such as combining pesto with breakfast items, whereas many other channels stick to traditional meal structures or longer, more elaborate recipes.
Last updated: August 29, 2026
