Level up your weekday brekkie with these yummy Pesto Fried Eggs, perfect for a group meal or single serving!
- 1⁄2 garlic clove, chopped
- 1⁄2 cup extra virgin olive oil
- 5 Tbsp. pine nuts
- 2 cups basil, finely chopped
- 1⁄2 tsp. sea salt flakes
- 1⁄2 cup finely grated Parmesan
- 6 eggs, at room temperature
- 6 slices sourdough bread, toasted
GENTLY fry the garlic in a pan with 1 Tbsp olive oil until slightly golden. Remove.
ADD the pine nuts to a mortar and pestle and grind until they resemble crumbs. Add the basil and bash until you have a paste.
COMBINE the rest of the ingredients and smash until you have vibrant pesto. Or, place all the ingredients into the bowl of a food processor and blend on high until the pesto has a bit of texture.
PESTO FRIED EGGS
PLACE 1 tsp of oil in a non-stick pan over medium heat.
SPOON in 1 Tbsp pesto and crack an egg on top of it. Cook sunny side up until the pesto has formed a crust around the eggs. Serve eggs on the sourdough toast. Repeat with remaining eggs to make 6 pesto fried eggs.
Get creative and add some feta, cheddar or cream cheese to the top of your eggs once fried, or serve next to a bed of baby spinach, chopped tomatoes and fried mushrooms for a full vegetarian breakfast feast!
HANDS-ON TIME 10 min | TOTAL TIME 25 min | SERVES 6 | VEGETARIAN