These pesto eggs first went viral on TikTok a few years ago now, but the fact remains that they are the perfect quick breakfast, brunch, or lunch. In my take on the popular recipe, we've got eggs fried directly in green pesto until the whites are set and the yolks are still beautifully runny, then served on sourdough toast spread with a garlicky lemon yogurt and topped with crumbled feta. Yum.

Pesto eggs went viral a few years ago and for good reason - the pesto replaces cooking oil entirely, infusing the eggs with a herby, garlicky flavor and crispy texture as they fry. My version takes things a step further with a super easy lemony Greek yogurt spread on the toast underneath, which adds a creamy, tangy base that pairs perfectly with the rich pesto and salty feta.

If you love quick egg-based meals, try my white bean shakshuka for a heartier option. For more pesto recipes, my pesto crushed potatoes and zucchini pesto pasta are both reader favorites.

Ingredient Notes

Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.

• Eggs: Two eggs - one per slice of toast. Use the best quality free-range eggs you can find. The yolks should be runny, so don't overcook them.
  
• Green pesto: Two tablespoons of a good-quality green basil pesto, store-bought (I like the fillipo berio brand) or homemade. This replaces cooking oil entirely - you fry the eggs directly in it. The pesto infuses the whites with herby, garlicky flavor as they cook.
  
• Sourdough bread: Two slices, toasted. Sourdough has the perfect sturdy texture to hold the yogurt and egg without going soggy. Ciabatta or a crusty white loaf would also work.
  
• Greek yogurt: Two tablespoons, spread on the toast as a creamy, tangy base. Full-fat gives the best flavor and texture.
  
• Garlic, lemon juice, salt, and basil: These get mixed into the yogurt on the bread to create a quick, garlicky lemon yogurt spread. Use half a lemon's worth of juice and one minced garlic clove.
  
• Feta: 20g, crumbled over the top. Adds saltiness and a creamy tang that pairs perfectly with the pesto.
  
• Chili flakes: Half a teaspoon sprinkled on top for a gentle kick of heat. Optional but recommended.

How to Make Pesto Eggs

Step 1: Fry the Eggs in Pesto

Heat your pan over medium heat and add the two tablespoons of green pesto. Use the back of a spoon to spread it into a wide circle. Once the pesto is hot and fragrant, crack your eggs directly over it. Cook to your liking - I like the whites fully set with the yolks still runny. Add a crack of black pepper.

Step 2: Prepare the Toast

While the eggs cook, toast your sourdough slices. Spread the Greek yogurt evenly over each slice, then top with the minced garlic, a squeeze of lemon juice, a pinch of salt, and some of the chopped basil. Use the back of your spoon to mix everything together on the bread.

Step 3: Assemble and Serve

Lift the pesto eggs out of the pan and place one on each slice of yogurt-topped toast. Crumble over the feta, sprinkle with chili flakes, and scatter the remaining basil on top. Serve immediately.

Expert Tips for the Best Pesto Eggs

• Don't overheat the pesto: Cooking the pesto and eggs on a medium heat is key - if the pan is too hot, the pesto will burn and turn bitter before the eggs are cooked. You want it gently sizzling, not smoking.
  
• Spread the pesto first: Spreading the pesto into a circle before cracking the eggs gives you an even base for them to cook on. If you crack the eggs into a lump of pesto, they'll cook unevenly.
  
• Mix the yogurt on the toast: Adding the garlic, lemon, salt, and basil directly to the yogurt on the bread and mixing it there is faster than making a separate sauce. It also means the yogurt stays thick rather than thinning out in a bowl.
  
• Use a non-stick pan: Pesto can stick to stainless steel or cast iron. A non-stick pan makes the whole process much smoother and the eggs slide out cleanly.
  
• Runny yolks are essential: The runny yolk mixes with the lemony yogurt and pesto as you eat - that's the magic of this dish! I do tend to cook my yolk a little more than some people because I get the egg-ick too easily, so cook them to your liking!

Storage

This recipe is best served immediately - fried eggs don't reheat well and the toast will go soggy. It takes under 10 minutes to make, so I'd always recommend making it fresh.

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