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.
Ingredients
- 2 eggs
- 3 tablespoons Island-Style Pesto (or pesto of choice), divided
- 2 tablespoons mayonnaise
- 2 slices bread
- 2 slices vine-ripened tomato
- A handful of wasabi arugula (about 1/2 cup)
- 1 to 2 tablespoons of grated parmesan (optional)
Preparation
Step 1
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 egg into the pan and lower the heat to medium. Cook to desired doneness then top with grated parmesan (if desired).
Step 2
While eggs are cooking, toast the bread to your liking.
Step 3
Meanwhile, mix together the remaining tablespoon of pesto with the mayonnaise.
Step 4
Spread pesto mayonnaise evenly on each slice of bread then add cooked egg, arugula, and tomato. Serve immediately.
