Dinner

Pesto Eggs on Sourdough Bread Recipe

ByCleo Brixton December 14, 2025December 14, 2025

Introduction

Pesto Eggs is a delightful twist on a classic breakfast favorite, combining creamy eggs with vibrant homemade basil pesto. Served atop crisp sourdough bread, this dish is packed with fresh flavors and makes a satisfying meal any time of day.

Two slices of toasted whole-grain bread lie flat on a pink plate with a white rim, each topped with a sunny-side-up egg. The eggs have bright yellow yolks in the center and white edges spread unevenly over the toast. A green herb sauce with a rough texture is spread on top of the eggs, scattered with small red chili flakes. The plate rests on a dark green cloth over a white marbled surface. Nearby, a glass of orange juice, an open jar of green sauce, a small white bowl holding chili flakes, and a wooden board with a wedge of grated cheese are visible. A woman's hand is cutting one egg using a knife and fork. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 eggs
8 slices sourdough bread
To taste crushed red pepper flakes
2 cups fresh basil leaves
1/4 cup pine nuts
1/2 cup Parmesan cheese
2 cloves garlic
1/2 cup extra-virgin olive oil
1/2 teaspoon honey
1 lemon
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt

Instructions

Step 1: In a food processor, combine fresh basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse several times until the mixture is well chopped.
Step 2: With the processor running on its lowest speed, slowly drizzle in the extra-virgin olive oil until fully incorporated.
Step 3: Season the pesto with salt, freshly ground black pepper, 1 teaspoon of lemon juice, and honey. Pulse a few times to blend the seasonings evenly. Transfer the pesto to a clean container and set aside.
Step 4: Heat a non-stick pan over medium-low heat. Once hot, spread 1-2 tablespoons of pesto in the pan, then crack in one egg. Gently break the egg white slightly around the yolk. Cover with a lid and let cook slowly for 2–3 minutes or until the egg reaches your desired doneness.
Step 5: Turn off the heat. Place the cooked pesto eggs on top of the sourdough bread slices. Sprinkle with crushed red pepper flakes if using, and serve warm.

Tips & Variations

For a nuttier flavor, lightly toast the pine nuts before adding them to the pesto.
You can swap out sourdough for your favorite crusty bread or even an English muffin.
Add a squeeze of fresh lemon juice just before serving to brighten up the flavors.
For a creamier texture, stir in a tablespoon of ricotta or cream cheese into the pesto before cooking.

Storage

Store any leftover pesto in an airtight container in the refrigerator for up to 3 days. The pesto eggs are best eaten fresh, but if needed, store cooked eggs separately in the fridge for up to 1 day and reheat gently in a pan over low heat. Toast bread fresh before serving.

How to Serve

Two slices of toasted bread lay side by side on a light pink plate, each topped with a fried egg with bright yellow yolks and white edges. A green pesto sauce is spread unevenly over the egg whites, with small bits clinging to the yolks. Red chili flakes are sprinkled over the eggs for a touch of color. The plate sits on a dark green cloth, which rests on a white marbled surface. To the left, a woman's hand holds a fork and knife poised to cut one egg. Nearby, a glass of orange juice, a jar of green pesto, a small white bowl with red chili flakes, and a wooden cutting board with grated cheese add detail to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pesto ahead of time?

Yes, pesto can be prepared up to 2 days in advance and kept refrigerated in an airtight container. Give it a good stir and add a little olive oil if it thickens before using.