Description
Okay, so you know how sometimes you’re craving eggs but regular fried eggs feel a little… meh? This is your solution. We’re taking perfectly crispy-edged fried eggs, swirling them with vibrant pesto, and then going absolutely wild with toppings. Think of it as avocado toast’s cooler, more sophisticated cousin who studied abroad and came back with excellent taste.
This isn’t just breakfast — it’s a whole vibe. The runny yolks mix with the herby pesto to create this incredible sauce situation, and then you get to pile on whatever makes your heart sing. Cherry tomatoes, crispy prosciutto, creamy burrata, crunchy pine nuts — it’s like a charcuterie board that decided to become breakfast.
Ingredients
For the Eggs:
- 4 large eggs (the fresher, the better)
- 2–3 tbsp good olive oil
- 2–3 tbsp basil pesto (store-bought is totally fine)
- Salt and freshly cracked pepper
- Red pepper flakes (optional but recommended)
Topping Bar (Mix and Match):
Creamy Situation:
- Fresh mozzarella or burrata, torn
- Goat cheese crumbles
- Ricotta dollops
- Avocado slices
Salty & Savory:
- Crispy prosciutto or pancetta
- Everything bagel seasoning
- Parmesan shavings
- Capers
Fresh & Bright:
- Cherry tomatoes, halved
- Fresh basil leaves
- Arugula or baby spinach
- Thinly sliced red onion
Crunch Factor:
- Toasted pine nuts
- Crispy chickpeas
- Sourdough toast points
- Fried garlic chips
Instructions
Get all your toppings ready and within arm’s reach.
If using prosciutto or pancetta, crisp it up in your egg pan first, then set aside.
Halve those cherry tomatoes, tear that cheese, toast those pine nuts — prep is everything.
Heat olive oil in a large skillet over medium heat.
Crack eggs into the pan, giving them some space to do their thing.
Let them cook undisturbed for about 2 minutes until the whites start setting.
Here’s the fun part: drop small spoonfuls of pesto around the eggs (not directly on top).
Use a spoon to gently swirl the pesto into the oil, creating these gorgeous green swirls.
Tilt the pan and spoon the pesto oil over the egg whites (avoid the yolks if you want them runny).
Cook for another 2-3 minutes until whites are set and edges are golden and crispy.
Season with salt, pepper, and red pepper flakes.
Turn off heat but keep eggs in the warm pan.
Start layering your toppings around and on the eggs while they’re still hot.
The residual heat will warm everything perfectly and start melting any cheese.
Slide everything onto plates or serve family-style right from the pan.
Drizzle any remaining pesto oil around the plate.
Serve immediately with toast for dipping into those perfect runny yolks.
Notes
Pesto placement: Don’t dump it directly on the eggs — swirl it in the oil for even distribution and better flavor.
Temperature control: Medium heat is key. Too hot and the pesto will burn and turn bitter.
Yolk timing: If you want runny yolks, add toppings quickly while eggs are still in the pan.
Oil quality: Use good olive oil — it’s basically part of your sauce here.
Cheese hack: Add soft cheeses while eggs are still hot so they get slightly melty but don’t disappear.
- Prep Time: 5 minutes
- Cook Time: 5-6 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~23g
- Carbohydrates: ~4g
- Protein: ~18g