Pesto Eggs — Using Pesto to Bring Brunch To Life
From Viral Recipe Sensation to Enduring Brunch Staple
A few years back, you couldn't scroll through social media without seeing them: Pesto Eggs. It was one of those viral food trends that completely took over the internet, with millions of home cooks frying their morning eggs in a bubbling pool of green goodness.
But unlike many internet food fads that disappear as quickly as they arrive, this one was absolutely no flash in the pan. Pesto eggs have rightfully earned a permanent spot in our lunchtime repertoire. Why? Because the culinary logic behind it is flawless, and quite frankly, it is truly delicious.
When you replace traditional cooking oil or butter with a premium pesto, the intense heat of the pan unlocks the olive oil within the sauce, while the garlic, pine nuts, and cheese toast beautifully around the edges of the eggs. It elevates a humble, quick lunch into a fragrant, restaurant-quality brunch in under ten minutes.
The secret to transitioning this from a simple internet trend to an authentic Italian-style masterpiece lies entirely in the jar you open. For the ultimate midday lift, we use our authentic Carluccio's Pesto Ligure. Crafted with Genovese DOP basil, traditional cheeses, and delicate olive oil, it brings the true, aromatic essence of Liguria straight to your frying pan.
The Ultimate Pesto Eggs on Toast
This recipe keeps things wonderfully simple, allowing the vibrant, herbaceous notes of the Genovese basil to shine.
Prep time: 2 minutes
Cooking time: 5 minutes
Serves: 1
Ingredients
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2 heaped tablespoons Carluccio's Pesto Ligure.
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2 large free-range eggs
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1 slice of good (ideally Italian) bread for taosting
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A pinch of chilli flakes (optional, for a touch of warmth)
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Freshly ground black pepper
Method
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Prep your pan: Heat a small, non-stick frying pan over a medium-low heat. Instead of adding butter or oil, spoon two generous tablespoons of Carluccio's Pesto Ligure. directly into the centre of the pan. Spread it out slightly with the back of your spoon to create an even base.
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Fry the eggs: As the pesto begins to warm and release its incredible aroma, gently crack your eggs directly on top of the green sauce.
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Cook to perfection: Cover the pan with a lid for 3 to 4 minutes. This traps the steam, ensuring the egg whites cook through perfectly while leaving the yolks beautifully soft and runny. Keep the heat gentle so the cheese and pine nuts in the pesto toast without burning.
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Toast and assemble: While the eggs are frying, toast your slice of bread. Once ready, place the toast onto a plate.
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Serve: Gently slide the pesto-crusted eggs out of the pan and directly onto your hot toast, ensuring you scrape up every last bit of the toasted, crispy pesto left behind. Finish with a grinding of black pepper and a scatter of chilli flakes if you like a bit of heat.
How to Take It Even Further
The beauty of this dish is its sheer versatility. If you want to expand your lunchtime feast, try these simple additions:
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The Mediterranean Twist: Lay a few slices of fresh, creamy buffalo mozzarella or crumbled goat's cheese onto the hot toast just before sliding the eggs on top, allowing it to melt slightly from the residual heat.
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Avocado Base: Mash half an avocado with a squeeze of lemon juice onto your toast before adding the eggs for an incredibly rich, satisfying texture.
It is fast food, redefined. Stock your larder from our online deli with a jar of our true Ligurian pesto and completely transform your working-from-home lunch routine.
