Pesto Eggs: The 10-Minute Breakfast That Will Change

Q: How do I keep the pesto from burning?

The trick is medium heat and patience —no cranking the knob to high! If your pesto starts looking dry before the eggs set, add a teaspoon of olive oil around the edges. My grandma's whisper of wisdom? "Good cooking never rushes," and she was right—those 3-4 minutes of gentle sizzling make all the difference.

Question 1

Can I use store-bought pesto for pesto eggs?

Accepted Answer

Absolutely! While I adore homemade pesto (you'll find my recipe in the archives), a good-quality jarred pesto works beautifully in a pinch. Look for brands with olive oil listed first—skip anything too watery. Pro tip: give the jar a stir before using, as the oil sometimes separates.

Question 2

How do I keep the pesto from burning?

Accepted Answer

The trick is medium heat and patience—no cranking the knob to high! If your pesto starts looking dry before the eggs set, add a teaspoon of olive oil around the edges. My grandma's whisper of wisdom? "Good cooking never rushes," and she was right—those 3-4 minutes of gentle sizzling make all the difference.

Question 3

Can I make pesto eggs ahead for meal prep?

Accepted Answer

They're best fresh, but if you must prep ahead: cook the eggs just until the whites set (yolks still runny), then store in an airtight container. Reheat gently in a pan—microwaves turn them rubbery. Honestly though? They take seven minutes to make—sometimes the best meal prep is knowing a genius recipe by heart!

Pesto Eggs

Ingredients

Instructions

Notes

Nutrition