Pesto Eggs

Name: Pesto Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 cups fresh basil leaves; 1/4 cup pine nuts, toasted; 1/4 teaspoon McCormick® Sea Salt Grinder; 1/8 teaspoon McCormick® Black Pepper Grinder; 1 clove fresh garlic, chopped; 6 tablespoons extra-virgin olive oil; 1/4 cup freshly grated parmesan cheese; 2 slices hearty sourdough bread {your favorite rustic white or multigrain bread}; 1 tablespoon salted butter; 1/4 cup prepared Basil Pesto, divided; 2 eggs; 1/4 teaspoon McCormick® Crushed Red Pepper; Freshly grated Parmesan cheese

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.

Recipe Info

Prep Time:

10m
Cook Time:

5m
Ingredients:

12
Servings:

2
User Rating:

Ingredients

Homemade Basil Pesto
2 cups fresh basil leaves
1/4 cup pine nuts, toasted
1/4 teaspoon McCormick® Sea Salt Grinder
1/8 teaspoon McCormick® Black Pepper Grinder
1 clove fresh garlic, chopped
6 tablespoons extra-virgin olive oil
1/4 cup freshly grated parmesan cheese
Pesto Eggs
2 slices hearty sourdough bread - Substitutesyour favorite rustic white or multigrain bread
1 tablespoon salted butter
1/4 cup prepared Basil Pesto, divided
2 eggs
1/4 teaspoon McCormick® Crushed Red Pepper
Freshly grated Parmesan cheese

Nutrition Information

(per serving)

Calories 375
Carbohydrates 20 g
Cholesterol 204 mg
Fiber 1 g
Protein 13 g
Saturated Fat 8 g
Sodium 414 mg
Sugar 1 g
Total Fat 27 g

Key products

McCormick Sea Salt Grinder, 2.12 oz

$4.99

Unit price: per

McCormick Black Peppercorn Grinder, 1 oz

$4.99

Unit price: per

McCormick® Crushed Red Pepper, 1.5 oz

$4.49

Unit price: per

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!).