Pesto Eggs
Pesto Eggs
About this recipe:
We’re jumping on another TikTok trend: Pesto Eggs! Who knew you could fry your eggs in pesto for the most delicious breakfast? What we did know is that Kosterina Extra Virgin Olive Oil makes a distinct and truly fantastic pesto. Make our pesto, make these eggs, thank us later.
Ingredients
For the Eggs:
- 2 eggs
- 1 Tablespoon Kosterina Original Extra Virgin Olive Oil
- ¼ cup Kosterina Extra Virgin Olive Oil Pesto, recipe follows
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 2 large slices of sourdough bread (or your bread of choice), toasted
- 3 Tablespoons ricotta cheese
- 1 teaspoon pine nuts, for garnish
For the Kosterina Pesto:
- 3½ cups fresh basil, cleaned and towel-dried
- ¾ cup grated Parmigiano-Reggiano cheese
- ½ cup pine nuts
- 2 peeled garlic cloves
- 1 teaspoon kosher salt
- ¾ cup Kosterina Original Extra Virgin Olive Oil plus more for storing
Directions
For the Eggs:
- Heat a large non-stick pan on medium heat and drizzle Kosterina Extra Virgin Olive Oil to coat the bottom of the pan. Spoon in the pesto and spread around.
- Carefully crack two eggs on top of the pesto.
- Sprinkle with the red pepper flakes and salt. Cover until desired doneness. (two minutes for sunny-side up)
- Lay the toasted bread on a plate and spread the ricotta on the bread.
- Place the eggs on top and sprinkle the pine nuts. Drizzle more Kosterina Extra Virgin Olive Oil as desired. Enjoy!
For the Kosterina Pesto:
- In a food processor, pulse the basil, cheese, pine nuts, garlic and salt.
- Stream the oil into the machine as the basil mixture processes.
- Remove from the machine when a thick paste forms. Place in air-tight containers with a thin layer of Kosterina Extra Virgin Olive Oil on top to prevent oxidation and refrigerate for up to seven days or freeze for up to one month.
