Easy Pesto Fried Eggs

This pesto fried eggs recipe transforms ordinary eggs into a vibrant, Italian-inspired breakfast in just minutes. The warm pesto creates a flavorful base that infuses the eggs as they cook, while the runny yolks create a natural sauce for dipping crusty bread.

I discovered this technique during a busy work week when I needed something quick but satisfying. Now it's my go-to impressive breakfast when friends stay over—they always think I've spent much more time in the kitchen than I actually have!

Ingredients

• Pesto: 2 tablespoons. The star of the show that provides herby brightness and richness. Store-bought works perfectly, but homemade elevates it further.
• Eggs: 2 large. Farm-fresh eggs with vibrant orange yolks create the most beautiful presentation and richest flavor.
• Kosher salt: to taste. Flaky salt adds a gentle seasoning that enhances without overwhelming.
• Freshly ground black pepper: to taste. Use freshly ground for the most aromatic experience.
• Grated Parmesan cheese: for topping. Adds a salty umami finish that complements the pesto beautifully.
• Crusty bread: for serving. Optional but highly recommended for soaking up the delicious yolks and pesto.

Step-by-Step Instructions

Warm the pesto:

Heat your nonstick skillet over medium heat and add the pesto. Allow it to warm for about 30 seconds until you can smell the fragrant basil and garlic releasing their aromatic oils. The pesto will start to sizzle gently as the oil heats up.

Crack the eggs:

Carefully crack your eggs directly into the warm pesto in the skillet. The whites will immediately start to turn opaque where they meet the warm oil from the pesto. Try to keep the yolks intact for the most beautiful presentation.

Season and cover:

Sprinkle a pinch of kosher salt and freshly ground black pepper over each egg. Then cover the skillet with a lid to create steam that will help cook the egg whites evenly without flipping, keeping those gorgeous yolks runny.

Monitor cooking time:

Cook for approximately 2 to 3 minutes, checking occasionally. You want the whites fully set (no translucent parts) but the yolks should still be soft. The exact timing depends on how runny you prefer your yolks.

Add finishing touches:

Sprinkle the eggs generously with grated Parmesan cheese while still hot so it slightly melts. The Parmesan adds another layer of savory flavor that complements both the eggs and pesto.

Serve immediately:

Transfer to a warm plate and serve right away with crusty bread for dipping. The bread is perfect for soaking up the flavorful mixture of runny yolk and fragrant pesto.

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The first time I made this recipe, I used some homemade pesto I had frozen from summer basil. The aroma that filled my kitchen instantly transported me to Italy, and I've been making variations of it ever since. My favorite moment was watching my pesto-resistant nephew devour it without hesitation!

Pesto Variations

While traditional basil pesto works beautifully in this recipe, don't be afraid to experiment with different varieties. Sun-dried tomato pesto creates a more robust flavor profile with a beautiful reddish hue. Arugula pesto adds a peppery kick that pairs wonderfully with the richness of the egg yolks. Even kale or spinach pesto works well here, adding extra nutrition while maintaining that gorgeous green color. The technique remains the same regardless of which pesto you choose.

Serving Suggestions

This versatile dish works across all mealtimes. For breakfast, serve it alongside avocado slices and fresh fruit. For lunch, pair it with a simple green salad dressed with lemon vinaigrette. For dinner, consider it as a protein-rich side to a bowl of tomato soup or roasted vegetables. The pesto fried eggs also make an excellent topping for grain bowls, polenta, or even pizza! My favorite presentation is over thick-cut sourdough toast rubbed with a garlic clove.

Make It A Complete Meal

Transform these pesto eggs into a full Italian-inspired brunch by serving them alongside roasted cherry tomatoes, prosciutto, and a small caprese salad. The acidity from the tomatoes cuts through the richness of the eggs beautifully. If you're feeling ambitious, make some quick garlic-rubbed crostini instead of plain bread. A sprinkle of red pepper flakes adds a pleasant heat that balances the creamy eggs and herby pesto.

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Enjoy these flavorful pesto fried eggs for a quick, delicious, and unforgettable meal!

Frequently Asked Questions

→ Can I use store-bought pesto for this dish?

Yes, store-bought pesto works perfectly, but homemade pesto can add a fresh touch if you have it on hand.

→ How do I ensure my egg yolks stay runny?

Cover the skillet and cook over medium heat for 2–3 minutes, monitoring closely so the whites set while keeping the yolks soft.

→ What type of bread pairs best with pesto eggs?

Crusty bread like a French baguette or sourdough complements the rich flavors of the dish beautifully.

→ Can I use a different cheese instead of Parmesan?

Certainly! Try Pecorino Romano, feta, or even cheddar for a twist on the classic flavor profile.

→ What is the best skillet to use for this recipe?

A small nonstick skillet is ideal for evenly cooking the eggs without sticking to the surface.