5-Minute Pesto Eggs
A fast and easy dish for breakfast or any meal of the day
Servings: 2
Calories: 348kcal
Ingredients
- ⅓ 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: 348kcal | Carbohydrates: 17g | Protein: 13g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 202mg | Sodium: 751mg | Potassium: 184mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1388IU | Vitamin C: 4mg | Calcium: 194mg | Iron: 2mg