Pesto Spinach Fried Eggs

Ingredients

• 4 cups Fresh Spinach (washed and roughly chopped)
• 2 tablespoons Butter (unsalted, cut into small pieces)
• 3 tablespoons Basil Pesto (store‑bought or homemade (see Chef Donny's pesto video))
• 2 pieces Large Eggs (room temperature)
• ¼ teaspoon Red Pepper Flakes (optional, for a mild heat)
• to taste Salt (preferably kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 1 teaspoon Olive Oil (for basting the eggs if whites are undercooked)
• to taste Hot Sauce (optional, for serving)
• 2 slices Crusty Bread (sourdough or French) (for dipping, optional)

Instructions

1. Melt Butter

   Place the skillet over medium heat and add the butter. Watch the butter melt; if the pan gets too hot and the butter starts to brown, remove the pan from the heat for a few seconds to cool before continuing.

   Time: PT1M

   Temperature: medium

2. Sauté Spinach

   Add the washed spinach to the pan, stirring constantly until it wilts down, about 2‑3 minutes. Sprinkle a pinch of salt and the red‑pepper flakes (if using) while sautéing.

   Time: PT3M

   Temperature: medium‑high

3. Add Pesto Base

   Stir in 2 tablespoons of pesto, coating the wilted spinach evenly. Cook for another 30 seconds just to warm the pesto through.

   Time: PT1M

   Temperature: medium

4. Create Egg Wells

   Using a spoon, push the spinach‑pesto mixture aside to form 2 small wells in the pan. This is where the eggs will sit.

   Time: PT1M

   Temperature: medium

5. Add Eggs

   Crack one egg into each well, being careful not to break the yolk. Sprinkle a little salt and pepper over the eggs.

   Time: PT1M

   Temperature: medium‑high

6. Crisp the Bottoms

   Increase the heat to high for about 30 seconds, then reduce to medium‑high. Let the egg whites set and the bottom of the whites turn golden‑brown, about 2‑3 minutes.

   Time: PT3M

   Temperature: high then medium‑high

7. Baste (Optional)

   If the egg whites are still slightly runny on top, add 1 teaspoon olive oil to the pan and, using a small spoon, spoon the hot oil over the whites until they set, about 1 minute.

   Time: PT1M

   Temperature: medium‑high

8. Finish with Extra Pesto

   Remove the pan from heat. Drizzle the remaining 1 tablespoon of pesto over the eggs and spinach, then add a quick grind of black pepper and a dash of hot sauce if desired.

   Time: PT1M

9. Plate and Serve

   Slide the skillet contents onto a plate, keeping the eggs intact. Serve immediately with crusty bread on the side for dipping.

   Time: PT1M

Nutrition Facts

Calories

280

Protein

14 g

Carbohydrates

8 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh Spinach: Swiss chard, kale (stems removed)
• Instead of Butter: olive oil, ghee
• Instead of Basil Pesto: sun‑dried tomato pesto, spinach pesto
• Instead of Large Eggs: free‑range eggs, duck eggs
• Instead of Red Pepper Flakes: cayenne pepper, chili powder
• Instead of Olive Oil: vegetable oil, clarified butter
• Instead of Hot Sauce: sriracha, chili oil
• Instead of Crusty Bread (sourdough or French): ciabatta, whole‑grain toast

Equipment Needed

• Stainless Steel Skillet
• Spatula
• Small Spoon
• Plate
• Knife (optional)

Critical Steps — Do Not Skip

• Do not let the butter burn; remove the pan from heat if it starts to brown.
• Create wells in the spinach‑pesto mixture before adding the eggs to keep them centered.
• If whites are undercooked, baste with hot olive oil to finish cooking without over‑hardening the yolk.

Chef Tips from the Video

• Use fresh basil pesto for the brightest flavor; store‑bought pesto works but may be saltier.
• A pinch of chili flakes adds a subtle heat that balances the richness of the butter and eggs.
• For extra crunch, sprinkle toasted pine nuts over the finished dish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat.

Freezer: Not recommended due to texture changes in spinach and eggs.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the basil pesto a day ahead and store in a sealed jar in the refrigerator.
• Wash and dry the spinach in advance; keep it in a dry container lined with paper towels.

Frequently Asked Questions