Over easy eggs with pesto are really simple yet really delicious breakfast. Perfect for anyone on the go who wants a quick and nutrient dense breakfast!
So, I woke up this morning feeling frustrated that I was still sick. I’ve had some sort of cold/congestion/sinusitis issue going on for about a week now and it’s been driving me nuts. Plus, it’s totally messing with my ability to taste food properly. As such, I wanted a tasty, nutritious and flavorful breakfast that I could actually … taste!
I started the day off with 8 ounces of water and a tablespoon of apple cider vinegar. I’ve heard rumblings of how it’s good for you but, being my skeptical self, never really tried it until now. I came across this great post from Popsugar which discussed how it really can be beneficial when taken before a meal. I only ever trust nutrition advice if it comes from a reputable source, and they sourced Carol S. Johnston, PhD, who directs Arizona State University’s nutrition program and has been studying ACV for more than 10 years. Now that is someone I can trust.
After guzzling down my rather vinegary drink (duh), I took a quick glance at my fridge. I knew I had ezekiel bread in the freezer, and I spotted pesto and eggs in the fridge–what a perfect pairing! It was then I knew I had to have over easy eggs with pesto for my breakfast. As you know, eggs are somewhat of a superfood as they offer 7 grams of protein per egg as well as 13 essential vitamins and minerals. All wrapped up in just 70 calories. Pesto has a fairly strong flavor, which I knew I would be able to actually taste, and also packs a nutritional punch. I use an almond basil pesto which offers healthy fats, protein (from the almonds and parmesan) as well as vitamin K, manganese, copper and several other minerals from the basil.
This is such a delicious and quick breakfast. I hope you enjoy these over easy eggs with pesto as much as I do!
- 1-2 tbsp pesto (I use a store bought basil pesto, but you can use any)
- 1 slice of bread (I prefer Ezekiel or sourdough)
- 2 eggs
- Salt and pepper for seasoning
- Optional: Chili flakes
- Preheat your oven to 350 degrees and warm your slice of bread in the oven for 5-7 minutes.
- Make the eggs one at a time.
- First, crack one of the eggs into a well greased frying pan (I use an olive oil spray).
- Cook until the egg whites are no longer runny, except for the whites directly around the yolk. This takes 1-2 minutes.
- Carefully flip the egg over and cook for 20 seconds. Set aside when done.
- Repeat with the other egg.
- Now that your bread is warmed, take it out of the oven and spread your pesto over it.
- Then top with both eggs and carefully slice into the yolk so it drizzles over the pesto bread.