So, Let’s Talk About These Pesto Eggs
Alright, friend—if you’ve never cooked eggs in pesto before, you might raise an eyebrow (or both!); honestly, I did too, the first time I saw it pop up online. But a couple summers ago, fueled by a basil surplus from my stubborn little windowsill plant and a grumbling stomach, I gave it a go. I still remember debating whether to eat them straight from the skillet or try to make them pretty. Spoiler: I failed at the pretty, but the taste—oh, it made up for it.
Also, let’s just admit it: anything that involves mozzarella tends to win over anyone in my house—even my partner, who claims to despise tomatoes, sneaks seconds of these. True story.
Why I Keep Making These (And Why You Might, Too)
I make this when I’m a bit over scrambled eggs but still want something satisfying. Or when I’ve got those random odds and ends of mozzarella from last pizza night (you know the bit that doesn’t quite cover a whole pizza but feels too wasteful to bin?). My family goes wild—except that one cousin who hates eggs, but he eats cereal most meals anyway. I used to get annoyed when the pesto spatters, but actually, I’ve learned you can just shrug and wipe it up. Sometimes it’s a great lazy lunch, other mornings it’s Sunday brunch champion. Even cold, these eggs are pretty hard to beat for flavor.
Here’s What You’ll Need (But Honestly, Feel Free to Swap Stuff)
- 2 to 3 large eggs (or as many as you feel like. I once made it with 5 but that was… a lot)
- 2 heaping tablespoons pesto (homemade’s cool, but shop-bought is A-OK. My gran swears by that green jar from down the road, but…)
- A generous handful cherry tomatoes, halved (grape tomatoes work, or I’ve used regular tomatoes in cubes when that’s all I had)
- 50-70g mozzarella, torn or sliced (sometimes I use feta, it gets a bit crumbly but still tasty; or vegan cheese, which is, um, fine)
- Salt and pepper to taste (though pesto’s already punchy, so I go easy)
- A drizzle of olive oil (optional, if you want to go wild)
- Bread, toasted if you like, for serving (I use sourdough, but crumpets once in a pinch and wow, that was oddly brilliant)
How I Make It (and Where I Usually Sneak a Taste)
- Heat a nonstick pan over medium. Dollop in the pesto. It’ll sizzle and spit a bit; don’t wear your favourite white tee (learned this the hard way).
- When the pesto starts to bubble and smell all basil-y, crack in your eggs. Try not to break the yolks unless you’re into that.
- Spoon the tomatoes and mozzarella around the eggs (this is where I sneak a pre-melt cheese bite—no guilt).
- Cover loosely with a lid or a plate—if you have neither, just tilt a baking sheet overtop, works in a pinch. Let the eggs cook until the whites are mostly set but yolks are still runny (or not, sometimes I get distracted scrolling old photos and they go firm; still good!)
- Season if you wish, then slide onto your toast, spooning over all the pesto-y bits. If the pan looks messy at this stage—normal. Means you did it right.
Some Notes So You Don’t Have My Mishaps
- If your pesto is extra oily, you might need less olive oil. I once ended up with a downright puddle.
- Don’t stress about the cheese melting evenly. It all tastes the same in the end (promise).
- If you’re out of tomatoes, roasted peppers are surprisingly good—accidentally discovered during a fridge clean-out frenzy.
Experiments (and Eh, Not All Were Winners)
- I tried it once with red pepper pesto, and actually, on second thought, it was a bit too sweet for me. But, hey, could be your jam.
- Chili flakes over the top? Yes, especially if you want to wake up properly.
- Goat cheese instead of mozzarella is… interesting. My brother called it “farmy” and wouldn’t elaborate.
Equipment Stuff (And How to Improvise)
I use my battered old nonstick pan for this. If you only have stainless steel, just use a bit more oil and maybe accept some sticking. No lid? Like I said before, use a plate or even a pizza box (clean, obviously). Oh, and a spatula, though I’ve used a dessert spoon in a pinch. Very fancy.
About Storing Leftovers (If You Have Any!)
These will keep in the fridge till the next day—though honestly, in my house it never lasts long enough. (If you somehow have leftovers, toss them on a salad for a not-boring lunch.)
But be warned: the eggs firm up when cold, so I think this actually tastes better the next day if you’re into that. Not everyone is. Just don’t reheat it in the microwave unless you want mozzarella balloons.
How I Like to Serve (But No Pressure)
I love piling this on toasted sourdough, cross-legged at the table with a mug of strong tea and way too many napkins nearby. Occasionally, I’ll sprinkle a few pumpkin seeds on top for crunch—my sister says that’s “fancy nonsense,” but she eats them anyway. Sometimes we eat it right out of the pan, which, honestly, is kind of glorious on lazy mornings. No rules here.
My Pro Tips (Or Lessons From Regret)
- I once tried rushing the cheese and tossed it in before the pan was hot. Result? Stringy chaos. Let the pesto sizzle first, trust me.
- Don’t skip the covering step—even if the eggs look mostly set, the steam makes a difference.
- If your bread is a bit stale, just toast it extra. Or splash water on it and nuke it for a few seconds. Learned that watching telly one night, don’t ask.
FAQs—Stuff People Have Actually Asked Me
- Can I use store-bought pesto?
- For sure! I mostly do. Just watch for ones with loads of oil; you might need to drain a bit off or skip the extra drizzle.
- What’s the best pan for this?
- Well, nonstick is ideal, but any frying pan will work—just oil it up. I fumbled with cast iron once, and it STILL worked (after I scraped a bit, whoops).
- Is this gluten-free?
- Eggs, tomatoes, mozzarella, and pesto all are—but just use gluten-free bread if that’s your thing.
- Does this reheat well?
- Sort of? The eggs go firm and the mozzarella can get weirdly squeaky. If you don’t mind that, sure! Or eat it cold from the fridge; I sometimes do.
- Can you add other things?
- Yep. Spinach leaves, olives, a scatter of capers—just don’t go mad or it turns into a scramble (which isn’t the worst thing, honestly).
And hey, if you end up with pesto on your shirt, consider it a badge of kitchen courage. Cheers.
Ingredients
- 2 large eggs
- 2 tablespoons basil pesto
- 1 tablespoon olive oil
- 1 medium tomato, sliced
- 80 g fresh mozzarella, sliced
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish
- 2 slices sourdough bread (optional, for serving)
Instructions
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1Heat olive oil in a nonstick skillet over medium heat. Add the basil pesto and swirl to coat the pan.
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2Crack the eggs into the skillet, cooking them in the pesto until the whites are set and the yolks are still slightly runny, about 3-4 minutes.
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3While the eggs cook, arrange tomato and mozzarella slices on serving plates. Season with salt and black pepper.
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4Carefully transfer the cooked pesto eggs next to the tomatoes and mozzarella. Garnish with fresh basil leaves.
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5Optionally, toast the sourdough bread and serve on the side. Enjoy immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320cal
Protein:
17 gg
Fat:
23 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
14 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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