Pesto Eggs
By: McCormick Kitchens
Made With:
Love pesto? This is the pesto eggs recipe for you. Ready in just 15 minutes with a few simple ingredients including McCormick® herbs and spices, eggs are served over toasted bread and topped with additional pesto, salt, crushed red pepper, and grated Parm for a stunning finish.
Love pesto? This is the pesto eggs recipe for you. Ready in just 15 minutes with a few simple ingredients including McCormick® herbs and spices, eggs are served over toasted bread and topped with additional pesto, salt, crushed red pepper, and grated Parm for a stunning finish.
Key products
Instructions
Instructions
- Place basil, pine nuts, salt, pepper and garlic in food processor; cover. Pulse until finely chopped. With machine running, gradually add oil. Process until well blended and smooth, scraping down sides as needed. Add Parmesan cheese; pulse briefly to mix. Set aside.
- Melt butter in large skillet on medium heat. Toast bread slices in skillet, browning lightly on both sides. Remove from skillet; set aside.
- Reduce heat to low. Spoon about 1 tablespoon of the pesto into skillet spreading about the size of an egg. Crack 1 egg into a small bowl and add to skillet directly over top of pesto. Repeat with an additional tablespoon of pesto and second egg. Cook eggs 1 to 2 minutes or until whites are set. Using a thin, sturdy spatula, flip eggs and cook 1 minute longer, or until yolks are desired doneness. Serve eggs on toasted bread. Top with remaining pesto and sprinkle with salt, crushed red pepper and grated Parm.
Test Kitchen Tips:
- Don't have time to make your own pesto? Your favorite store-bought pesto will work just fine!
- Prepare pesto ahead and store in an airtight container in the refrigerator up to 1 week or freeze to keep longer (ice cube trays work great for this!).
