Pesto Eggs Recipe

Why use regular oil when you can use basil pesto for cooking eggs? This Pesto Eggs recipe is one of the BEST brilliant breakfast hacks and such a delicious way to start the day. Eggs fried in pesto, then added to a toasted bagel slice with cottage cheese and chili crunch - oh my! This flavorful 10-minute meal is one of my favorites for a healthy breakfast or quick lunch.

Course Breakfast, Lunch, Dinner, Appetizer

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings Servings

Calories 220kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

2 Tablespoons pesto
2 large eggs
salt/pepper to taste
1 medium low-carb everything bagels
2 Tablespoons cottage cheese or goat cheese
2 teaspoons chili crunch

Instructions

Make the Pesto Eggs

Heat a non-stick pan over medium heat and add the pesto.
Use a spoon to spread the pesto around a small area, then add the eggs.
Add salt and pepper to taste (keeping in mind that pesto is often salty).
Cook the eggs in the pesto for about 3-4 minutes, then leave sunny side up or flip over to fry for another 1-2 minutes.

Assemble Pesto Egg Bagels

Toast and slice the bagels.
Divide and spread the cottage cheese over each bagel slice.
Add a pesto egg to each slice, top with chili crunch, and enjoy!

Video

Nutrition