Pesto eggs on toast recipe
Take your eggs to the next level with a dollop of pesto! These crispy fried eggs pair perfectly with garlic mushrooms and toasted sourdough - a great weekend brunch idea.
See method- Serves 2
- Takes 15 mins
- 555 calories / serving
Ingredients
- 2 tbsp rapeseed oil, plus 2 tsp
- 125g chestnut mushrooms, thinly sliced
- 15g fresh basil, ½ roughly chopped
- 2 large garlic cloves, crushed
- 2 tbsp green pesto*, plus extra to serve (optional)
- 4 eggs
- 4 slices sourdough bread, toasted
Each serving contains
- Energy
- 2320kJ 555.0kcal
- Fat
- 34g
- Saturates
- 5g
- Salt
- 1.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 36.9gProtein 23.7gFibre 4.6g
Method
- Heat 1 tbsp oil in a nonstick frying pan over a medium-high heat and fry the mushrooms, stirring, for 5-6 mins until all the liquid has evaporated. Season well, then stir in the chopped basil and garlic, and cook for 1 min until fragrant.
- Meanwhile, heat the remaining oil in a separate, large nonstick frying pan over a medium heat and divide the pesto between each quarter of the pan, so you have 4 dollops. Allow to spread slightly across the pan, before cracking an egg over each dollop of pesto; fry for 3-4 mins for a runny-medium set yolk. Season well.
- Drizzle the toast with the extra rapeseed oil, then top with the pesto eggs and scatter over the garlicky mushrooms and whole basil leaves. Finish with freshly ground black pepper and extra pesto, if you like.
- See more Brunch recipes
- *Vegetarian depending on the pesto used
