Easy Pesto Eggs
291kcal
Ingredients
- 2 sourdough bread slices
- 2 eggs
- 2 tablespoon green pesto
- 2 tablespoon Greek yogurt
- 1 garlic clove minced
- 4 basil leaves chopped
- ½ lemon
- Pinch of salt and pepper to taste
- 20 g feta crumbled
- 0.5 teaspoon chili flakes
Method
- Heat up your pan and add the two tablespoons of pesto, using your spoon to spread it into a wide circle.2 tbsp green pesto
- Crack your eggs over the pesto and cook to your liking - add a crack of black pepper.2 eggs
- Meanwhile, toast your sourdough slices and spread over the Greek yoghurt on each slice. Top with the minced garlic, lemon juice, a pinch of salt, and some of the basil. Use your spoon to mix everything together on the bread.2 sourdough bread slices, 2 tbsp Greek yogurt, 1 garlic clove, ½ lemon, Pinch of salt and pepper, 4 basil leaves
- Top the bread with your pesto eggs, then crumble over the feta and sprinkle over the chili flakes.20 g feta, 0.5 tsp chili flakes
Nutrition
Serving1gCalories291kcalCarbohydrates241gProtein59gFat23gSaturated Fat6gPolyunsaturated Fat5gMonounsaturated Fat4gTrans Fat0.01gCholesterol175mgSodium3058mgPotassium673mgFiber11gSugar23gVitamin A779IUVitamin C15mgCalcium363mgIron19mg
Notes
- Pesto: Use any pesto you like - green or red, store-bought or homemade. In this recipe, the fats in the pestoreplaces cooking oil. Just spread into a circle directly onto the warm pan before cracking the eggs.
- Yogurt base: Mix garlic, lemon juice, salt, and basil directly into the yogurt on the toast to keep the yoghurt thick and fluffy. Use a bowl if you prefer, but I like that this saves on washing up! You could also omit the garlic yogurt if you like, but it does really elevate this simple dish!
- Best fresh: This recipe doesn’t store or reheat well. Make fresh each time.