Pesto Eggs

A viral sensation for a reason! Just the simple addition of pesto and ricotta to your morning eggs makes for a very happy little dish.

Key Details

  • Serves: 1
  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Difficulty: Easy


  • 1-2tsp pesto (any you fancy, but basil tastes best IMO!)¬†
  • 1 free-range eggs
  • a slice of sourdough (or whatever bread of preference)¬†
  • 2 tbsp ricotta
  • salt and pepper for seasoning¬†

  • Pesto (any you fancy, but basil tastes best IMO!)
  • Free-range eggs
  • Sourdough (or whatever bread of preference)
  • Ricotta
  • salt and pepper for seasoning

Blink and you’ll miss this recipe. It couldn’t be more simple.

Add 1-2 teaspoons of pesto per egg to a frying pan. Warm it through until the oil starts to release. Cook your eggs sunny side up (cooking them on a low-medium. heat until the whites have gone opaque but your yolk still has a jiggle).

Toast some sourdough and smother in a generous but of ricotta. Top with your pesto egg (and all the pesto). Season and tuck in straight away.


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