Pesto Eggs

The idea is dead simple: swap out butter or oil for pesto when you fry your eggs. The pesto gets crispy around the edges, the cheese in it browns, and the whole thing tastes like something you’d pay $16 for at brunch. This blew up on TikTok for a reason.

Ingredients

• 3 tablespoons basil pesto (store-bought is fine, or use homemade)
• 2 large eggs
• 2 slices sourdough bread, toasted
• Flaky salt
• Red pepper flakes
• Fresh basil (optional)

Step-by-Step Instructions

Step 1: Heat the Pesto

Spoon the pesto into a nonstick skillet over medium heat. Let it warm up for about 30 seconds until it starts to sizzle and the oil separates slightly. Don’t crank the heat or it’ll burn before the eggs cook.

Step 2: Crack the Eggs

Crack both eggs directly into the sizzling pesto. Let them cook undisturbed for 3 to 4 minutes. The whites should set completely while the pesto crisps up around the edges. You’ll hear it crackling, that’s what you want.

Step 3: Serve

Slide the eggs onto toasted sourdough. Hit them with flaky salt, red pepper flakes, and torn basil if you have it.

Serving Suggestions

• Add sliced avocado on the side for a more filling meal
• Top with a little shaved parmesan
• Serve with roasted cherry tomatoes

Tips

• Use a pesto with good olive oil content. Cheap pesto with fillers won’t crisp as well.
• Keep the heat at medium. Too high and the pesto burns before the whites set.
• Runny yolks are the move here. If you want them set, cover the pan for the last minute.