Description
A delightful breakfast dish featuring creamy eggs, vibrant pesto, and crunchy toast, perfect for cozy mornings.
Ingredients
Scale
- 2 large eggs
- 2 slices of your favorite bread (sourdough works beautifully)
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon sea salt
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 2 tablespoons creamy Macedonian Feta or another spreadable cheese
Instructions
- Make the Pesto: In a food processor, combine fresh basil, pine nuts, salt, garlic, Parmesan cheese, lemon zest, and half the lemon juice. Pulse a few times, then slowly drizzle in olive oil while running the motor until well-blended. Taste and adjust seasoning if necessary!
- Fry the Eggs: Heat a non-stick frying pan over medium-high heat and smear 2 tablespoons of the freshly made pesto around the pan. Gently crack an egg onto one side and then the other, seasoning with salt and pepper. Cook sunny-side up for about 4-5 minutes until the whites are perfectly set.
- Prepare the Toast: While the eggs are cooking, toast the slices of bread to your desired crispness. When they are done, generously spread creamy Macedonian Feta cheese on top.
- Assemble: Carefully place the cooked eggs on the toast, and drizzle with additional pesto or sprinkle with extra Parmesan or chili flakes if desired. You’re ready to dig in!
Notes
Adjust the pesto ingredients to taste. Enjoy fresh for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 210mg