Pesto Eggs

Name: Pesto Eggs
Prep time: 10 min
Cook time: 5 min
Yield: 2
Cuisine: American,
Ingredients: 2 cups fresh basil leaves; 1/4 cup pine nuts toasted; 1/4 tsp sea salt grinder; 1/8 tsp black peppercorn grinder; 1 clove fresh garlic chopped; 6 tbsps extra-virgin olive oil; 1/4 cup freshly grated parmesan cheese; 2 slices hearty sourdough bread or your favorite rustic white or multigrain bread; 1 tbsp salted butter; 1/4 cup prepared Basil Pesto divided; 2 eggs; 1/4 tsp red pepper crushed; Freshly grated Parmesan cheese

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 ... Read More Read Less

10m

PREP TIME

5m

COOK TIME

375

CALORIES

13

INGREDIENTS

Servings: 2

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 or 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

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 Melt butter in large skillet on medium heat. Toast bread slices in skillet, browning lightly on both sides. Remove from skillet; set aside.
3 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!).