Description

A quick and luxurious breakfast dish featuring eggs cooked in a rich sauce of basil pesto and heavy cream, served over crispy sourdough toast.

Ingredients

Scale

6 large eggs
1/2 cup basil pesto (thick, oil-based)
1/4 cup heavy cream or half-and-half
2 tablespoons unsalted butter
4 slices sourdough bread
Salt and black pepper to taste
Red pepper flakes (optional)
Fresh basil leaves for garnish

Instructions

Toast the sourdough bread until golden brown and crisp; set aside on a warm plate.
Place a 10-inch non-stick skillet over medium-low heat and melt the butter until foamy and fragrant.
In a small bowl, whisk the eggs, heavy cream, salt, and pepper until just combined.
Stir the pesto into the egg mixture until the eggs are a uniform pale green color.
Pour the egg mixture into the warm skillet and let it sit for 30 seconds.
Gently push cooked edges toward the center and tilt the pan to let uncooked egg flow to empty spaces, repeating for 2-3 minutes.
Remove the pan from heat when eggs are mostly set but still slightly wet on top, as residual heat will finish cooking them.
Spoon the creamy pesto eggs onto the toasted sourdough.
Drizzle with extra pesto if desired, sprinkle with red pepper flakes, and garnish with fresh basil leaves.
Serve immediately while hot.

Notes

Keep heat on medium-low to prevent rubbery eggs. Taste pesto before adding salt as it can be salty. For dairy-free, swap cream for coconut cream and butter for olive oil. For gluten-free, use gluten-free sourdough. Do not store cooked eggs as they become rubbery when reheated.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Breakfast
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 eggs per slice o
Calories: 450
Sugar: 2
Sodium: 600
Fat: 35
Saturated Fat: 12
Carbohydrates: 20
Fiber: 2
Protein: 22

Keywords: pesto eggs, creamy eggs, sourdough toast, quick breakfast, brunch recipe, easy eggs, basil pesto, comfort food