5-Minute Pesto Eggs
5-Minute Pesto Eggs combine creamy eggs with pesto, feta cheese, red pepper flakes, and pumpkin seeds for a flavorful and quick breakfast or brunch option.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1/3 cup prepared pesto
2 large eggs
1 ounce feta cheese
Pinch of cracked red pepper flakes
1 teaspoon pumpkin seeds or sunflower seeds
2 slices tomato
2 slices toast
Instructions
- Heat a non-stick skillet over medium heat and add the pesto. Warm for 1–2 minutes, stirring occasionally.
- Crack the eggs into the skillet with the pesto and cook to your desired doneness. For soft scrambled eggs, stir occasionally. For sunny-side-up or over-easy eggs, cook until the whites are set but yolks are runny.
- While the eggs are cooking, toast the bread slices to your liking.
- Once the eggs are ready, transfer them to a plate. Crumble the feta cheese over the eggs and sprinkle with cracked red pepper flakes and pumpkin seeds.
- Place the slices of tomato next to the eggs and serve with the toast.
Notes
This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the fridge for up to 1 day, but the eggs may become rubbery when reheated.
If you prefer a different cheese, goat cheese, ricotta, or mozzarella can be substituted for feta.
Add sautéed spinach, mushrooms, or bell peppers for extra nutrients.
For a vegan version, swap eggs for tofu and use vegan pesto.
If you don’t like red pepper flakes, you can skip them or replace with black pepper or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 370 mg
Find it online: https://justsosavory.com/5-minute-pesto-eggs/
