The Ultimate Guide to Pesto Eggs: Elevate Your Breakfast Game
Are you tired of the same old breakfast routine? Looking for a flavorful twist on your morning eggs? Let me introduce you to pesto eggs – the viral breakfast sensation that’s taking kitchens by storm! This simple yet revolutionary technique replaces traditional cooking fats with vibrant, herb-packed pesto, resulting in eggs bursting with flavor. From pesto egg toast to creative variations, this culinary trend deserves a permanent spot in your breakfast rotation.
What Are Pesto Eggs?
Pesto eggs originated as a viral TikTok recipe shared by Amy Wilichowski @amywilichowski that garnered over 8 million views. The concept is brilliantly simple: instead of using butter or olive oil to cook your eggs, you use pesto as your cooking medium. The result? Eggs infused with incredible herbaceous flavor and a deliciously crispy edge.
Whether you prefer sunny-side-up, scrambled, or poached eggs, the pesto base adds a remarkable depth of flavor that transforms an ordinary breakfast into something extraordinary. They’re perfect served on crusty bread with avocado, cheese, or fresh vegetables for a balanced, protein-rich start to your day.
Making this dish comes down to two main things: making great scrambled eggs and making or using a delicious pesto like my garlicky pea shoot pesto.
How to Make Perfect Scrambled Eggs
Creating truly exceptional scrambled eggs requires attention to detail:
- Low and slow is key: Cook scrambled eggs over medium-low heat to prevent rubbery texture.
- Don’t over-whisk: Beat eggs just until the whites and yolks are combined for a better texture.
- Add pesto twice: Mix some into the raw eggs and also use it as your cooking medium for maximum flavor.
- Pull eggs off heat early: Eggs continue cooking from residual heat, so remove them when they look slightly underdone.
- Gentle folding technique: Use a silicone spatula to slowly fold the eggs rather than stirring vigorously.
- Consider adding cream: For ultra-creamy scrambled eggs, add a splash of heavy cream to your egg mixture. Since I am watching my saturated fats, I didn’t. You do you.
- Quality matters: Use fresh, pasture-raised eggs for the best flavor and nutritional profile.
How to Make Homemade Pesto
Nothing beats the bright flavor of freshly made pesto. I make different types of pesto and recommend trying one of tried and true recipes like my Pistachio Basil Pesto or my Garlicky Pea Shoot Pesto. Both would work great with this pesto egg recipe. If you’d like to make a more traditional pesto, or need a basic one, here is my basic homemade pesto recipe:
Ingredients:
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts, lightly toasted
- 2-3 garlic cloves, peeled
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions:
- Toast pine nuts in a dry skillet over medium heat until fragrant and golden, about 2-3 minutes. Watch carefully to prevent burning.
- In a food processor, combine basil, toasted pine nuts, and garlic. Pulse until coarsely chopped.
- Add Parmesan cheese, salt, and pepper, then pulse again to incorporate.
- With the processor running, slowly drizzle in olive oil in a steady stream until smooth.
- Stir in lemon juice and adjust seasoning as needed.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze in ice cube trays for longer storage.
Pro tip: Place a thin layer of olive oil on top of stored pesto to prevent oxidation and maintain its vibrant green color.
You certainly can use store-bought pesto. Aldi pesto is great and I use it all the time. The Aldi pesto sauce has a good consistency and great flavor so I always have a jar in the fridge.
Ingredient Substitutions
Bread Options:
- Sourdough
- Whole grain bread
- Gluten-free bread
- English muffins
- Bagels
- Pita bread
Cheese Alternatives:
- Feta for a tangy bite
- Goat cheese for creaminess
- Mozzarella for a mild option
- Dairy-free cheese for vegan adaptations
- Parmesan shavings for intensity
Pesto Variations:
- Sun-dried tomato pesto
- Arugula pesto
- Kale pesto
- Red pepper pesto
- Dairy-free pesto (using nutritional yeast)
Egg Preparation Variations
- Fried pesto eggs with runny yolks
- Poached eggs over pesto avocado toast
- Pesto egg omelette with vegetables
- Soft-boiled eggs with pesto drizzle
- Pesto egg sandwich with cheese
Frequently Asked Questions About Pesto Eggs
Why Pesto Eggs Are Worth The Hype
Pesto eggs have gained popularity for good reason. This simple technique transforms ordinary eggs into a gourmet breakfast experience. The herbaceous notes of basil, the nutty flavor of pine nuts, and the savory depth of Parmesan create a perfect foundation for eggs cooked any style.
For those looking to add more protein and healthy fats to their breakfast, pesto eggs on avocado toast delivers a nutritional powerhouse that will keep you satisfied and energized throughout the morning. With endless variations possible by switching up breads, cheeses, and toppings, pesto eggs can be reinvented time and again.
Whether you’re meal prepping for busy weekdays or crafting a leisurely weekend brunch, incorporating pesto eggs into your breakfast rotation is a decision your taste buds will thank you for!
How to make scrambled pesto eggs
- Start by toasting the bread.
- Top each toasted slice with two slices of Gouda cheese (or the cheese of your choice) and place under broiler until melted and slightly brown in spots.
- Meanwhile, in a bowl, smash the avocado with some salt and pepper.
- In a separate bowl, whisk the eggs with a little salt and pepper.
- In a skillet, add the pesto and spread around the skillet until heated.
- Add the eggs to the skillet and using a spatula, combine the eggs and pesto by gently pushing the eggs to the middle of the skillet and folding over a couple of time. Do not overcook. Cook for about a minute until light and fluffy.
- Top the cheese toasts with the smashed avocado and tomatoes, then add the scrambled pesto eggs.
- Top each with half the micro greens and drizzle the olive oil and balsamic glaze over the top. Sprinkle with salt and some freshly ground black pepper. Serve and enjoy.
More Ways to Prepare Pesto Eggs
- Breakfast Burrito with Pesto Scrambled Eggs
- Mediterranean Breakfast Bowl with Pesto Poached Eggs
- Pesto Egg Breakfast Sandwich with Gouda and Arugula
- Savory Breakfast Muffins with Pesto and Egg
- Breakfast Pizza with Pesto Base and Sunny-Side-Up Eggs
Did you enjoy this recipe? If so, please leave a rating and comment below. I’d love to hear from you. Looking for other egg recipes? Try some of my favorites:
Skinny Everything Bagel Egg & Cheese Sandwich
Egg, Veggie, Ham & Cheese Casserole
Eggs Benedict with Blender Hollandaise & Waffles
Scrambled Pesto Eggs on Toast
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Slices Crusty bread
- 4 Slices Gouda cheese
- 4 Large Eggs
- 2 Tsp. Prepared pesto
- 1 small avocado, smashed with a fork add salt and pepper to taste
- 4-6 Slices Compari tomatoes or your favorite tomatoes
- ½ Cup Microgreens
- Drizzle Olive oil
- Drizzle Balsamic Glaze
- Kosher salt and freshly ground black pepper to taste
Instructions
- Lightly toast the bread in a toaster or under the broiler. Top each toasted slice with two slices of Gouda cheese (or the cheese of your choice) and place under broiler until melted and slightly brown in spots.
- Top the cheese toast with the smashed avocado and sliced tomatoes. Season with salt and pepper.
- In a skillet, add the pesto and spread around the skillet until heated. In a bowl, whisk the eggs with a pinch of salt and several grinds of black pepper. Add the eggs to the skillet and stir into the pesto. Cook for about a minute until light and fluffy.
- Top the cheese toasts with avocado and tomato evenly with the scrambled pesto eggs. Top each with half of the microgreens and drizzle the olive oil and balsamic glaze over the top. Sprinkle with salt and a few grinds of black pepper. Serve and enjoy.
