Pesto Fried Eggs Toppings (Printable Recipe)

Crispy pesto fried eggs topped with bold fresh ingredients and perfect runny yolks.

# Ingredients You'll Need:

→ For the Eggs

01 - 4 large eggs
02 - 2 tablespoons olive oil
03 - 2 tablespoons basil pesto
04 - Salt to taste
05 - Freshly cracked black pepper to taste
06 - Red pepper flakes optional

→ Creamy Toppings

07 - Fresh mozzarella torn
08 - Burrata torn
09 - Goat cheese crumbles
10 - Ricotta dollops
11 - Avocado slices

→ Salty and Savory Toppings

12 - Crispy prosciutto
13 - Crispy pancetta
14 - Everything bagel seasoning
15 - Parmesan shavings
16 - Capers

→ Fresh and Bright Toppings

17 - Cherry tomatoes halved
18 - Fresh basil leaves
19 - Arugula
20 - Baby spinach
21 - Thinly sliced red onion

→ Crunchy Toppings

22 - Toasted pine nuts
23 - Crispy chickpeas
24 - Sourdough toast points
25 - Fried garlic chips

# Steps to Follow:

01 - Prepare all toppings in advance and have them within reach. Crisp prosciutto or pancetta in a skillet and set aside.
02 - Heat olive oil in a large skillet over medium heat. Crack in the eggs spaced apart and cook for 2 minutes until whites begin to set.
03 - Spoon pesto around the eggs and gently swirl it into the oil using a spoon to create flavored green swirls.
04 - Spoon hot pesto oil over the egg whites to help them set and crisp the edges. Cook for 2 to 3 more minutes until whites are firm.
05 - Turn off heat and begin layering toppings over the hot eggs. The residual heat will slightly melt cheeses and warm ingredients.
06 - Slide eggs onto plates or serve directly from the skillet. Drizzle remaining pesto oil around and serve with toasted bread.

# Extra Tips:

01 - Use good quality olive oil and fresh eggs for the best texture and flavor.
02 - Add toppings quickly while the eggs are still hot for optimal melting and warmth.
03 - Avoid placing pesto directly on yolks to maintain perfect runniness.

Go Back