Pesto Fried Eggs are a breakfast game changer! Eggs are cooked in a simple kitchen-made basil pesto, giving them a satisfying garlicky and herbaceous flavor. Especially simple and unfussy to prepare!

Fun Fact! I have eggs (simply about) every morning for breakfast.

And it’s been like this for the last 3 years. Don’t get me wrong, on occasion I do have oatmeal, but it’s rare. I prefer eggs because the protein keeps me full for longer. So when I first heard of pesto fried eggs, I was on it. Anything to switch up my usual fried egg recipe. Lucky for me, I had last summers from-scratch basil pesto frozen in cubes in the freezer, so I thawed one out overnight and whipped up what might possibly be the most savory breakfast.

What is pesto fried eggs? Basically you are swapping out the butter or oil you would normally use to fry your eggs in… for pesto. And it adds striking flavor! It’s completely savory and I’m starting thinking this is how I will eat my eggs for the rest of time.

To Make Pesto Fried Eggs Gather:

nonstick (olive oil) spray
pesto – store bought or from-scratch
eggs
salt
pepper
red pepper flakes (optional)
parmesan cheese (optional)

First I spray my nonstick pan with olive oil spray and preheat my pan on medium to medium-low heat. This is simply an extra insurance policy to help keep the eggs from sticking. There is oil in pesto (obvi) but I do this to play it safe.

For two eggs, I use 2 tablespoon of pesto. Feel free to use more if you prefer.

Add the pesto to your heated pan.

Bring it to a bubble.

Then crack in your eggs. See how then kind of sink to the bottom under the pesto? That’s why I spray my skillet.

Cook until the eggs are only set.

For sunny side up, cover ad cook until the whites are set.

Once set, use a spatula to remove.

Top with a sprinkle of parmean, salt, pepper and chili flakes for some heat. I served them with leftover crispy potato wedges (no regrets) and with a slice of buttered sourdough bread.

Your morning needs these pesto eggs asap.