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Pesto Eggs on Sourdough Toast with Goat Cheese Recipe

5 from 116 reviews

A simple and flavorful Pesto Eggs recipe featuring eggs cooked in pesto, served on toasted sourdough bread with creamy goat cheese. This quick and easy dish is perfect for a tasty breakfast or brunch.

Ingredients

Scale

For the Eggs

  • 2 tablespoons pesto
  • 2 eggs
  • pinch kosher salt
  • pinch ground black pepper
  • pinch red pepper flakes

For Serving

  • 2 pieces sourdough bread
  • 2 ounces goat cheese

Instructions

  1. Heat the pan and pesto: Heat a medium frying pan over medium heat. Once hot, spread the pesto in a thin layer evenly across the surface of the pan to infuse the eggs with its flavors.
  2. Cook the eggs: When the pesto is warm, carefully crack the eggs into the pan. Sprinkle with kosher salt, ground black pepper, and red pepper flakes for added taste. Cook the eggs for 4 to 5 minutes or until the egg whites are fully set and opaque, avoiding overcooking to keep the yolks runny if desired.
  3. Toast the bread and add cheese: While the eggs cook, toast the sourdough bread slices to your liking. Once toasted, spread the goat cheese evenly over each piece of bread for a creamy, tangy complement.
  4. Assemble the dish: Gently remove the cooked eggs from the pan and place each one on top of the prepared toast with goat cheese.
  5. Serve and enjoy: Serve immediately while warm and enjoy this flavorful pesto-infused egg toast as a delicious breakfast or brunch treat.

Notes

  • You can make your own homemade pesto for a fresher flavor.
  • Cook eggs on medium heat to avoid burnt whites or rubbery texture.
  • Use a non-stick pan at least 9 inches in diameter for best results.
  • To keep this recipe dairy-free, substitute goat cheese with mashed avocado.
  • Best served fresh, but cooked eggs can be refrigerated up to three days. Reheat gently in a frying pan, avoiding microwaving to maintain texture.

Keywords: pesto eggs, pesto recipe, breakfast eggs, goat cheese toast, easy brunch, sourdough toast recipe, simple egg recipe