Pesto Eggs with Tomatoes and Mozzarella
Pesto Eggs are eggs gently cooked directly in basil pesto.Cook covered over low heat until the whites set and yolks reach your preferred doneness.Serve with tomato, fresh mozzarella, and toasted bread
Ingredients
- ⅓ –½ cup basil pesto homemade or store-bought
- 2 large eggs
- 2 –3 ounces fresh mozzarella cheese sliced
- 1 vine-ripened tomato sliced
- Red pepper flakes or Aleppo pepper to taste
- Salt to taste
- Black pepper to taste
To Serve
- 2 slices toasted bread optional
Instructions
- Place a medium nonstick skillet over low heat and add the basil pesto.
- Warm the pesto gently until it begins to shimmer and lightly bubble. Avoid using high heat, which can scorch the basil and garlic.
- Crack the eggs directly into the warm pesto, leaving a little space between them.
- Cover the skillet and cook over low heat for approximately 2 minutes, or until the egg whites are set and the yolks have reached your preferred doneness. Cook a little longer if you prefer firm yolks.
- Season the Pesto Eggs lightly with salt, black pepper, and red pepper flakes or Aleppo pepper.
- If using toast, spoon a little warm pesto from the skillet over each toasted bread slice.
- Arrange the sliced tomato and fresh mozzarella over the toast.
- Carefully slide the cooked eggs over the tomato and mozzarella.
- Spoon the remaining warm pesto from the skillet over the eggs and serve immediately
Notes
Homemade basil pesto works beautifully, but good-quality store-bought pesto makes this an especially fast breakfast.
For a halal-friendly recipe, check prepared pesto and cheese labels for suitable ingredients, particularly the type of cheese enzymes or rennet used.
Sourdough, whole-grain, multigrain, or rustic country bread can all be used for serving.