Pesto Eggs with Goat Cheese on Sourdough Toast Recipe
A quick and flavorful Pesto Eggs recipe featuring eggs cooked in pesto, served on toasted sourdough bread spread with creamy goat cheese. This easy breakfast or brunch dish combines the herbal freshness of pesto with rich, runny eggs and tangy cheese for a delightful meal in just 10 minutes.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Italian-inspired
Ingredients
Eggs and Pesto
- 2 tablespoons pesto
- 2 eggs
- Pinch kosher salt
- Pinch ground black pepper
- Pinch red pepper flakes
Bread and Cheese
- 2 pieces sourdough bread
- 2 ounces goat cheese
Instructions
- Heat Pesto in Pan: Heat a medium frying pan over medium heat. Once hot, spread the pesto in a thin, even layer across the surface of the pan to warm it gently and infuse flavor.
- Cook Eggs: Crack the eggs carefully into the pan over the warm pesto. Season the eggs lightly with pinch of kosher salt, ground black pepper, and red pepper flakes. Cook for 4 to 5 minutes until the egg whites are fully set and opaque but yolks remain soft.
- Toast Bread and Prepare Cheese: While the eggs cook, toast the sourdough bread slices until golden and crisp. Then spread each slice evenly with the goat cheese to create a creamy base.
- Assemble: Remove the cooked eggs gently from the pan and place them on top of the goat cheese spread sourdough slices.
- Serve: Serve the pesto eggs immediately for the best texture and flavor. Enjoy this rich and satisfying breakfast or brunch dish.
Notes
- Use fresh pesto for best flavor, or homemade if available.
- Adjust red pepper flakes to taste for spiciness.
- For runnier yolks, reduce cooking time slightly.
- Gluten-free bread can be substituted to make the dish gluten-free.
- Can be paired with a fresh green salad for a fuller meal.
