Creamy Pesto Eggs (Print Version)
# Ingredients:
01 -
¼ cup heavy cream
02 -
2 tablespoons pesto, divided
03 -
3 large eggs
04 -
Kosher salt, to taste
05 -
Black pepper, to taste
06 -
Fresh basil leaves, for garnish
# Instructions:
01 -
Heat a small nonstick skillet over medium heat. Pour in the heavy cream and bring to a simmer until bubbles appear around the edges, about 1 minute.
02 -
Spoon 1 tablespoon of the pesto into the cream and gently swirl it with a spatula to create a marbled effect.
03 -
Crack the eggs directly into the skillet, spacing them out evenly. Season with salt and pepper.
04 -
Cover with a lid and cook until the whites are set but the yolks are still slightly runny, 3–4 minutes.
05 -
Drizzle the remaining 1 tablespoon pesto over the eggs. Garnish with fresh basil leaves and serve immediately.
# Notes:
01 -
This dish is best served with toasted crusty bread for dipping into the creamy yolks.