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Pesto Fried Eggs with All the Toppings

A delightful dish that transforms your ordinary breakfast with perfectly fried eggs in basil pesto and an array of flavorful toppings.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast Recipe, Easy Breakfast, Eggs with Toppings, Pesto Fried Eggs, Pesto Recipe
Servings: 2 servings
Calories: 450kcal

Ingredients

Eggs and Base

  • 4 large large eggs The fresher, the better for the best flavor.
  • 2-3 tbsp good olive oil For that rich aroma and luscious feel.
  • 2-3 tbsp basil pesto Store-bought is totally fine; fragrant and green goodness.
  • to taste Salt and freshly cracked pepper For seasoning.
  • to taste Red pepper flakes Optional but recommended for a little kick.

Toppings

  • 1 cup Fresh mozzarella or burrata, torn For creamy, melty goodness.
  • 1/2 cup Goat cheese crumbles Optional tangy bites.
  • 1/2 cup Ricotta dollops Light and fluffy texture.
  • 1 medium Avocado, sliced Creamy and nutritious.
  • 1/4 cup Crispy prosciutto or pancetta For a savory crunch.
  • 1 tsp Everything bagel seasoning Adds a burst of flavor.
  • 1/4 cup Parmesan shavings Sharp and nutty layers.
  • 2 tbsp Capers Briny pockets of flavor.
  • 1/2 cup Cherry tomatoes, halved Sweet and juicy.
  • 1/2 cup Fresh basil leaves Bright and aromatic.
  • 1 cup Arugula or baby spinach Peppery bite.
  • 1 medium Thinly sliced red onion Adds a sharp crunch.
  • 1/4 cup Toasted pine nuts For a delightful crunch.
  • 1/2 cup Crispy chickpeas Textural fun.
  • 4 slices Sourdough toast points To scoop up all the goodness.
  • 1/4 cup Fried garlic chips Adds extra crunch and flavor.

Instructions

Preparation

  • Before you jump into cooking, make sure all your toppings are ready and within arm's reach. Cook prosciutto or pancetta in your egg pan until crisp, then set aside. Halve cherry tomatoes, tear cheese, and toast pine nuts.

Cooking

  • In a large skillet, heat the olive oil over medium heat until shimmering slightly. Crack the eggs into the pan, giving each one space to work its magic. Cook undisturbed for about two minutes until whites start to set.
  • Drop small spoonfuls of basil pesto around the eggs, keeping it off the yolks. Swirl the pesto into the oil, creating green swirls.
  • Tilt the pan and spoon the pesto-infused oil over the egg whites, avoiding the yolks for runny eggs. Cook for another 2-3 minutes until whites are set and edges are crispy. Season with salt, pepper, and red pepper flakes.

Assembly

  • Once the eggs are cooked, turn off the heat but leave them in the warm pan. Layer your toppings on while still hot to melt cheese and warm everything through.
  • Serve immediately, either plated or family-style from the pan. Drizzle any remaining pesto oil around the plate for added flavor.

Notes

Use the freshest eggs for best results. Experiment with different pesto varieties for unique tastes. You may also replace meat toppings with sautéed mushrooms or seasonal greens for a vegetarian version. Consider garnishing with fresh herbs like chives or dill.