Our new favorite way to enjoy eggs is this simple recipe for Easy Pesto Eggs on Toast. Have you tried the viral pesto eggs yet? Instead of frying in oil, pesto becomes the cooking base, imparting bright basil, garlic and nutty flavor to fried eggs. If you love egg recipes, try variations like jammy eggs with chili butter and garlic yogurt for another flavorful option.
Ingredients You Need For Pesto Eggs
Fresh pesto: A classic basil pesto made from fresh basil leaves, garlic, pine nuts, grated Parmesan, extra-virgin olive oil, kosher salt and freshly ground black pepper. You can swap or add greens like spinach or arugula, or use alternative nuts such as walnuts or sunflower seeds depending on what you have.
Eggs: Large eggs are cracked and cooked directly in the pesto to make these pesto eggs.
To serve: Toasted sourdough or your favorite bread is ideal; finish with extra basil, a sprinkle of red pepper flakes and more pesto if desired.
Note: Store-bought pesto works fine if you prefer a shortcut—then all you need are the eggs.
Steps To Make This Pesto Eggs Recipe
Step 1: Toast your pine nuts in a dry nonstick skillet for 3–4 minutes, stirring regularly so they brown evenly without burning. Remove and let cool.
Step 2: Make the pesto in a food processor or with a mortar and pestle: combine basil, garlic, toasted pine nuts, grated Parmesan, olive oil and a pinch of salt and pepper. Blitz until you reach a slightly chunky, spreadable consistency. Set aside.
Step 3: Heat a nonstick skillet over medium to medium-low heat. Add a few spoonfuls of pesto to the pan (no additional oil needed) and warm it briefly. Crack your eggs into the pesto and cook sunny-side up until the whites are set—cover the pan for a minute if you prefer the tops of the whites more cooked. Remove and serve the eggs on toasted bread, topping with extra basil, more pesto and red pepper flakes to taste.
Tips, Tricks, and Substitutions
Can I use store-bought pesto? Yes—store-bought pesto is a fine shortcut. Making pesto at home, however, gives a fresher, more vibrant result that highlights the basil and toastiness of the nuts.
What heat should I use? Cook over medium to medium-low heat so the pesto warms and flavors the eggs without burning.
Can I scramble the eggs or cook them over-easy? Absolutely. Scrambled, over-easy, or over-medium eggs all work—try different styles to find your favorite.
Looking for more egg recipes? Check Out The Below!
- Kimchi Deviled Eggs
- Homemade Pasta
- Chilaquiles Rojo
- Cobb Salad Platter
- Tuna Nicoise Salad
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Recipe credit and inspiration: Amy Wilichowski.
Easy Pesto Eggs on Toast (Viral Tiktok Recipe)
Ingredients
For The Pesto
- 2 cups basil leaves, stems removed
- 2 garlic cloves (use 1 if you prefer less garlic)
- 3 tablespoons pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For Your Eggs
- 2 eggs
- To finish: red pepper flakes, fresh basil and toasted bread
Instructions
- Toast the pine nuts in a dry nonstick skillet for 3–4 minutes, stirring so they color evenly. Remove and cool.
- In a food processor or mortar and pestle, combine basil, garlic, toasted pine nuts, Parmesan, olive oil, salt and pepper. Blend until combined and slightly textured.
- Warm a nonstick skillet over medium to medium-low heat. Add a few spoonfuls of pesto to the pan and heat briefly. Crack the eggs into the pesto and cook sunny-side up until whites set; cover for a short time if you want the tops more set. Serve on toasted bread and finish with extra pesto, basil and red pepper flakes.
Nutrition
Nutrition information is an approximation and should be used as a guide.