Description
At its core, the pesto eggs on sourdough recipe is a brilliant twist on the classic fried egg. Instead of using traditional butter or vegetable oil to grease your frying pan, you use a generous dollop of basil pesto. Because pesto is primarily made of olive oil, pine nuts, and cheese, it acts as a flavorful cooking medium. As the pesto heats up, the oil separates and fries the egg, while the basil, garlic, and parmesan cheese infuse directly into the egg whites and yolk.
Ingredients
Scale
- 1–2 slices of sourdough bread
- 2 eggs
- 1–2 tbsp pesto (store-bought or homemade)
- Butter (optional, for extra crispiness)
- Salt & black pepper
- Optional toppings:
- Avocado slices
- Cherry tomatoes
- Chili flakes
- Feta or grated parmesan
Instructions
- Toast the sourdough
Toast your bread until golden and crispy. You can butter it lightly if you like. - Heat the pesto
Add pesto directly to a non-stick pan over medium heat. Let it warm up for ~30 seconds until fragrant. - Cook the eggs in pesto
Crack the eggs directly into the pesto.
Cook to your preference:- Sunny-side up (runny yolk 🍳)
- Over-easy or fully cooked
- Season
Add a pinch of salt and pepper. - Assemble
Place the eggs on the toasted sourdough. - Add toppings (optional but recommended)
Try avocado, tomatoes, chili flakes, or cheese for extra flavor.
Notes
This simple twist on eggs takes breakfast to the next level—crispy edges, herby flavor, and perfect with sourdough. No wonder it went viral!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal
Keywords: Fried pesto eggs, basil pesto breakfast toast, viral egg recipe, pesto fried eggs, sourdough pesto toast