Pesto Eggs

Online recipe · as published / commonly shared

1 serving · Prep 2 min · Cook 5 min · Total 7 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Eggs fried in pesto and served on toast with ricotta. The pesto crisps and flavors the eggs from underneath.

Heat a medium nonstick skillet over medium heat. Add:

3 tablespoons pesto homemade or store-bought

Allow it to spread and cook until fragrant, about 1 minute.

You need:

2 large eggs

Crack an egg into a small bowl and add it to the skillet on top of the pesto. Repeat with the other egg and add it on the other side of the skillet.

Cover with a tight-fitting lid and cook uninterrupted, about 2 to 4 minutes. Cook until the whites are set and the yolks are as set as desired.

Spread the ricotta cheese between the two slices of sourdough bread:

2 tablespoons ricotta cheese for serving

2 slices sourdough bread toasted, for serving

Slide the eggs from the skillet onto the toast. Season with:

Pinch crushed red pepper for serving

Serve immediately.

Citations

Cookbook ancestor

Reference: How to Cook Everything Fast by Mark Bittman (2014). Publisher: Harvest, 2022 edition, hardcover, ISBN 978-0544790315.

We put this together for personal use. See the citations. This is not a cookbook reprint.