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Pesto Eggs

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 ... 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. 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

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!).

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NUTRITION INFORMATION

(per Serving)

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