Pesto eggs, or the trend of gently frying eggs directly in pesto instead of oil or butter, has recently spiked in popularity and rightfully so – it’s completely delicious. Using our juicy vine-ripened tomatoes, spicy wasabi arugula, and a uniquely Hawaiian-flavored pesto (think ginger, shoyu, hot Hawaiian chilis), we’ve created the bold breakfast sandwich of your dreams. And it couldn’t be simpler.
Heat a non-stick pan or cast-iron skillet over medium high heat. Add 2 tablespoons of pesto and spread in a thin and even layer in pan. Crack 2 eggs into the pan and lower the heat to medium. Cook to desired doneness then top with grated parmesan (if desired).
Meanwhile, mix together the remaining tablespoon of pesto with the mayonnaise.
While eggs are cooking, toast the bread to your liking.
Spread pesto mayonnaise evenly on each slice of bread then add cooked eggs, arugula, and tomato. Serve immediately.