Fried Egg Pesto Toast is a quick and easy breakfast, lunch or dinner any day of the week. Homemade or store-bought pesto slathered over sourdough toast and topped with a perfectly fried egg makes mealtime so delicious.
I have a great pesto recipe that you can whip together in no time, but there are several store-bought varieties that are pretty good. My suggestions is to make a big batch of pesto and keep it in your refrigerator, so you’re ready to go any time of day or night.
Toast up some rustic bread and spread with butter, then dollop the toast with fresh pesto. Add eggs to a skillet with butter and cook for 2 minutes, then add a splash of water to the pan and cover for 1 minute, just until the yolks are slightly white, but still jiggly for a runny consistency. Place the eggs on top of the pesto toast and season with some salt and pepper. Slit the egg yolk gently to ooze over the sides of the bread.
Ingredients
4 large slices rustic or sourdough bread
2 tablespoons butter, divided
1/2 cup pesto sauce
8 large eggs
salt & pepper
fresh herbs, optional
(Serves 4)
To Prepare:
- Toast bread in toaster or under broiler for a few minutes, until deep golden brown.
- Spread each toast with 1/2 teaspoon butter and 1 heaping tablespoon of pesto.
- Add remaining tablespoon of butter to large non-stick skillet over medium heat, after melted — crack eggs into skillet. Cook for 2 minutes.
- Add 1/4 cup water to pan and cover for 1 minute. Remove lid and turn off heat.
- Place eggs on top of toasts and sprinkle with salt and pepper, and fresh herbs if desired. Enjoy!
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