Recipe courtesy of Food Network Kitchen

Pesto Fried Eggs

Name: Pesto Fried Eggs
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 serving
Ingredients: 1/4 cup store-bought or homemade pesto; 2 large eggs; Kosher salt and freshly ground black pepper

0 Reviews

Level: Easy
Yield: 1 serving
Nutritional Analysis

Per Serving

Serving Size

1 of 1 servings

Calories

370

Total Fat

31

Saturated Fat

6

Carbohydrates

6

Dietary Fiber

1

Sugar

0

Protein

16

Cholesterol

377

Sodium

822

Total: 10 min
Active: 10 min

Cooking eggs in pesto is a great alternative to frying in butter and an easy way to enhance their flavor. When the pesto is heated, the oil separates from the rest of the ingredients and gives your eggs crispy, fried edges. While this dish is delicious on its own, try serving the eggs with sliced fresh tomatoes and mozzarella for a take on Caprese salad or on toasted sourdough bread for a quick meal.

Ingredients

1/4 cup store-bought or homemade pesto

2 large eggs

Kosher salt and freshly ground black pepper

Directions

Spread the pesto in an even layer in an 8-inch nonstick skillet; bring to a gentle simmer over medium-low heat, 1 to 2 minutes. Add the eggs on top of the pesto and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook until the egg whites are just set and the oil has separated from the pesto, 3 to 4 minutes. Remove from the heat and cover with a tight-fitting lid (or a heatproof plate or a baking sheet). Let sit until the whites are completely set and the yolks are still runny, 1 to 2 minutes.

Pesto Fried Eggs

Ingredients

Directions

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