Feta Pesto Eggs
These Feta Pesto Eggs are a great option for a high-protein breakfast, brunch, or quick dinner—and they make for a comforting recipe, too! Grind almonds garlic together. Add basil feta olive oil and black pepper. Puree to a smooth paste.Heat olive oil in a nonstick skillet and spread and warm the pest. Break your eggs into the pesto – 2 or 4. Cover a little to set and remove the lid. Cook slowly until set. I like jammy yolks, but cook until your own desired doneness.Ready to dip a slice into this?
Ingredients
- 1 cup fresh basil leaves
- 3 garlic cloves
- 2 tablespoons unpeeled raw almonds
- 1/3 cup crumbled Greek feta
- 2 - 3 tablespoons extra virgin Greek olive oil
- Black pepper to taste
- Salt to taste
- 2 - 4 eggs
- Paprika smoked paprika, cayenne or red pepper flakes, optional
Instructions
-
Coarsely chop the basil.
-
Grind the almonds and garlic together in a food processor. Add the basil leaves and feta and process to a paste. Add the olive oil and pepper. Taste for salt and adjust seasoning as desired.
-
Place the pesto in a nonstick frying pan and heat over low-medium heat. Carefully crack the eggs into the pesto to make 2 or 4sunny side up eggs. Cover and cook until the whites start to congeal. Remove the lid and cook to desired doneness.
-
Slide onto a serving plate and serve with good sourdough bread or on top of a piece of toasted sliced sourdough bread. Sprinkle if desired with paprika, smoked paprika, pepper flakes or cayenne.
Notes
Feta Pesto Eggs are a versatile and flavorful dish that’s perfect for any meal of the day. Whether you’re looking for a hearty breakfast, a quick brunch, or a satisfying dinner, this recipe is sure to impress.
To elevate your dish with authentic Greek flavors, consider using premium Greek extra virgin olive oil, aromatic herbs, and traditional feta cheese. You can find hand-picked Greek artisanal products, including high-quality olive oils, herbs and nuts, at my online store.