Last Updated on 22nd April 2022 by
Now, eggs and toast is a dish I’ve been making for a long time, whether that’s eggs on the side, or using scrambled egg or fried egg to sit on top of toast to give it extra flavor and texture. But adding a little pesto to that dish goes a long way, boosting the flavor and really accentuating the egg flavor as well. These three different foods combine very beautifully.
Let me show you how to make pesto eggs so you too can enjoy this incredible combination of flavors. It’s a really good breakfast dish to get you going in the morning, and it’s a fairly healthy snack to have in between meals as well; plus, it doesn’t take very long to put together.
How to Cook Pesto Eggs
You can make this dish with or without toast. Any kind of toast will work, but I definitely prefer artisan style bread that’s kind of crusty before it’s toasted. I toast this lightly, and then prepare my eggs and pesto to go on top of that.
The way I cook my eggs for pesto eggs is usually sunny side up. This means you put a little oil into a non-stick pan and crack the egg into the middle of the oil. Heat the pan on medium heat and allow the egg to cook untouched until the edges start to solidify.
Cooking the eggs on medium is important, because it ensures that they cook enough before they start to burn. You don’t want to use too low of a heat, as I can take a long time to cook the eggs.
The whites should turn solid and thick, and the center yellow part, or yolk, should be jiggly and run out if you were to poke it open.
How to cook eggs with pesto? If you’re making pasta with eggs, you should add the pesto to the pan first. Once the oil has heated, you can add your pesto and spread it around inside the oil. After the pesto has become warm, you can crack an egg into the center of the pesto and oil and allow it to cook until the white part becomes solid.
Once the edges of the egg start to crisp and brown, you can slide the spatula under the egg and take it out of the pan and put it onto hot toast. This method for how to make pesto fried eggs uses the sunny side up cooking method, but you could make this dish in other ways as well.
How to Make Scrambled Eggs with Pesto
For a lot of people, making scrambled eggs pesto is a lot easier than making fried egg pesto. You’ll start the same way, though, as you would with the directions I gave you above. Put about a tablespoon of oil into a nonstick cooking pan and warm on medium heat. Then, once the oil has heated, you can add in your pesto and spread it around using a spoon or spatula.
After the pesto starts to be warm, you can crack an egg into the center of the pesto and then chop it and stir it around with a spatula. Keep stirring the eggs and pesto as the eggs cook.
Once they start to solidify and all the liquid cooks out, the eggs are ready. You can cook them for a few seconds longer than that, as long as you keep stirring. Feel free to add some shredded cheese, salt, pepper, or red pepper flakes to your scrambled egg pesto for added flavor.
How to Make Deviled Eggs with Pesto
You can add pesto to deviled eggs as well, and they make a great addition to just about any kind of egg dish because of how they bring out the flavor of eggs and accentuate it.
For this recipe, you’ll be using six large eggs and 1/3 cup of pesto. You can buy pesto already pre-made or make it yourself from raw ingredients.
You want to start this dish by hard cooking the eggs. Put them into a saucepan with water to cover them by an inch or two. Heat that on high, and once the water reaches a rolling boil, turn off the heat and cover the saucepan with the eggs and water still inside.
Let that saucepan of eggs and water stand for about 12 minutes. Prepare a bowl with ice water separately.
After the 12 minutes are up, you can drain out the water from the saucepan and gently rest the eggs in the ice water. Once they have cooled off, start peeling the eggshells. if you followed all the directions so far, the shells should peel pretty easily. Once your eggs have been shelled, you can cut them in half lengthwise.
Next, separate the yolks from the eggs and take half of your boiled yolks and mix them in with pesto, adding salt and pepper, if you like. Mash all of that together and spoon it into the egg whites. For a smoother mashed filling, you can run your pesto and egg yolks through a food processor.
The remaining yolks can be saved for later or for some other dish, but you only need half your yolks when you’re making pesto deviled eggs.
Deviled eggs are usually served with a dash of paprika on top, but it’s up to you if you want to add that. You may want to try a little paprika mixed with pesto and the boiled egg yolks and see how that tastes before you put paprika on all of your deviled pesto eggs.
Now, you have a few different ways to make pesto eggs. You could also add pesto to omelets and other egg dishes. You may want to try a few different types of pesto, as some of the premade ones are flavored differently from one another. Once you find one to your liking, you’ll probably want to make pesto egg dishes all the time.
I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food! You can find my Facebook here