Best Pesto Fried Eggs

Level up your weekday brekkie with these yummy Pesto Fried Eggs, perfect for a group meal or single serving!

INGREDIENTS

BASIL PESTO

• 1⁄2  garlic clove, chopped
• 1⁄2  cup extra virgin olive oil
• 5 Tbsp. pine nuts
• 2 cups basil, finely chopped
• 1⁄2  tsp. sea salt flakes
• 1⁄2  cup finely grated Parmesan

FRIED EGGS

• 6 eggs, at room temperature

TO SERVE

• 6 slices sourdough bread, toasted

METHOD

BASIL PESTO

GENTLY fry the garlic in a pan with 1 Tbsp olive oil until slightly golden. Remove.

ADD the pine nuts to a mortar and pestle and grind until they resemble crumbs. Add the basil and bash until you have a paste.

COMBINE the rest of the ingredients and smash until you have vibrant pesto. Or, place all the ingredients into the bowl of a food processor and blend on high until the pesto has a bit of texture.

PESTO FRIED EGGS

PLACE 1 tsp of oil in a non-stick pan over medium heat.

SPOON in 1 Tbsp pesto and crack an egg on top of it. Cook sunny side up until the pesto has formed a crust around the eggs. Serve eggs on the sourdough toast. Repeat with remaining eggs to make 6 pesto fried eggs.

Get creative and add some feta, cheddar or cream cheese to the top of your eggs once fried, or serve next to a bed of baby spinach, chopped tomatoes and fried mushrooms for a full vegetarian breakfast feast!