Pesto Eggs - Cooking With Ayeh

Ingredients

• 4 large Eggs (room temperature)
• 2 tablespoons Pesto (store‑bought or homemade)
• 2 slices Bread (thick‑sliced sourdough or whole grain)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)
• 1 teaspoon Butter (for skillet)

Instructions

1. Prepare Ingredients & Toast Bread

   Gather all ingredients. Lightly butter the bread slices (optional) and toast them in a toaster or under a broiler until golden brown.

   Time: PT5M

2. Heat Skillet and Add Pesto

   Place a non‑stick skillet over medium heat and add the butter. Once melted, stir in the pesto and let it warm for about a minute.

   Time: PT1M

   Temperature: medium heat

3. Crack Eggs and Season

   Crack the eggs directly into the skillet over the pesto. Sprinkle with a pinch of salt and black pepper.

   Time: PT2M

   Temperature: medium heat

4. Cook Eggs to Desired Doneness

   Let the eggs cook, gently lifting the edges with a spatula, until the whites are set and the yolks reach your preferred consistency (about 3‑4 minutes for runny yolks, longer for firmer).

   Time: PT3M

   Temperature: medium heat

5. Assemble and Serve

   Place the toasted bread on a plate, slide the cooked pesto‑eggs onto the toast, and drizzle any remaining pesto from the pan over the top.

   Time: PT1M

Nutrition Facts

Calories

340

Protein

12g

Carbohydrates

30g

Fat

18g

Fiber

2g