5-Minute Pesto Eggs
A fast and easy dish for breakfast or any meal of the day
Ingredients
- 1/3 cup prepared pesto
- 2 large eggs
- 1 ounce feta cheese
- pinch cracked red pepper flakes
- 1 teaspoon pumpkin seeds or sunflower
- 2 slices tomato
- 2 slices toast
Instructions
- Heat a nonstick skillet on medium high heat. Pour the pesto into the skillet and let it cook for 1 minute or until the oil in the pesto is sizzling.
- Add the eggs to the hot pesto. Sprinkle the feta cheese over the eggs. Turn the heat to medium and cover the pan. Cook for about 3 minutes or until the egg white is firm and the yolks are cooked to your liking.
- Sprinkle the cracked red pepper flakes and pumpkin seeds over the cooked eggs. Let the eggs cool for about 1 minute.
- Top each slice of toast with a tomato slice. Use a spatula scoop half the pesto and one egg and add it over each slice of toast. Serve immediately.
Notes
You can use a bit more or less pesto to your taste.
If you prefer scrambled eggs, scramble them in a small bowl before adding them to the pesto.
For a lower carb option, skip the bread and serve the pesto eggs on top of the tomato slices.
Nutrition
Calories: 348kcalCarbohydrates: 17gProtein: 13gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 202mgSodium: 751mgPotassium: 184mgFiber: 2gSugar: 3gVitamin A: 1388IUVitamin C: 4mgCalcium: 194mgIron: 2mg
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