5 Ways to Pesto Eggs - You Suck at Cooking (episode 174)

Ingredients

• 4 pcs Large Egg (room temperature)
• 1 cup Fresh Basil Leaves (packed)
• 2 tablespoons Pine Nuts (toasted)
• 2 pcs Garlic Clove (peeled)
• 0.25 cup Parmesan Cheese (freshly grated)
• 3 tablespoons Extra Virgin Olive Oil (for pesto and cooking)
• 1 pinch Coarse Salt (coarse)
• 1 pinch Black Pepper (freshly ground)
• 1 tablespoon Unsalted Butter (melted)
• 2 slices Bread Slices (any bread, toasted)

Instructions

1. Toast Pine Nuts

   Place pine nuts in a dry skillet over medium heat and stir constantly until golden and fragrant, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

2. Prepare Pesto

   In a mortar, combine garlic and a pinch of coarse salt and crush until smooth. Add basil leaves and grind until a paste forms. Incorporate toasted pine nuts, grated Parmesan, and slowly drizzle olive oil while mixing until emulsified.

   Time: PT8M

3. Heat Skillet

   Add butter to a non‑stick skillet over medium‑low heat and let melt, coating the surface.

   Time: PT1M

   Temperature: medium‑low heat

4. Fry Eggs with Pesto

   Crack eggs into the skillet, keeping yolks intact. Spoon a generous dollop of pesto onto each egg, sprinkle with black pepper. Cook until whites are set but yolks remain runny, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

5. Toast Bread

   While eggs finish, toast bread slices to a golden brown using a toaster or the same skillet.

   Time: PT2M

6. Plate and Serve

   Place toasted bread on a plate, slide each pesto‑fried egg onto a slice, drizzle any remaining pesto, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

20g

Fiber

2g