Description
A nutritious and flavorful breakfast recipe featuring creamy pesto eggs served on toasted rye sourdough, accompanied by wilted spinach and tender tomatoes cooked in a vibrant homemade basil pesto.
Ingredients
Scale
For the Pesto
- 1 garlic clove
- 10g fresh basil leaves
- 1 tbsp pine nuts
- 1 tbsp rapeseed oil
- 2 tbsp water
- 1 tbsp finely grated parmesan or vegetarian alternative
For the Toast and Eggs
- 2–4 thin slices rye sourdough bread (about 70g total)
- 2 eggs
For the Vegetables
- 170g tomatoes on-the-vine
- 160g baby spinach
- Pinch of chilli flakes (optional)
Instructions
- Prepare the pesto: Peel the garlic clove and place it in a small food processor along with fresh basil, pine nuts, rapeseed oil, and 2 tablespoons of water. Blitz until smooth. Then, stir in the finely grated parmesan or vegetarian alternative. Alternatively, use a hand blender to achieve a smooth pesto.
- Toast the bread: Toast 2-4 thin slices of rye sourdough bread until golden and crisp. Divide the toasted bread between two serving plates.
- Cook pesto in pan: Heat the pesto in a frying pan over medium heat for about 30 seconds, stirring continuously to warm it through and release flavors.
- Cook eggs and tomatoes: Crack the eggs into one side of the pan, while placing the tomatoes on the other side. Cook the eggs in the pesto until they reach your preferred doneness, and allow the tomatoes to soften simultaneously.
- Assemble eggs on toast: Carefully lift out the cooked eggs and place one egg on each slice of toast.
- Wilt spinach and finish tomatoes: Add the baby spinach to the pan alongside the tomatoes. Turn the heat up to high and cook, stirring frequently, until the spinach is wilted and the tomatoes are tender, approximately 2-3 minutes.
- Serve vegetables and garnish: Spoon the wilted spinach and softened tomatoes onto the remaining slices of toast. Sprinkle with optional chilli flakes for a touch of heat if desired. Serve immediately.
Notes
- Adjust chilli flakes according to your spice tolerance for a mild or spicy finish.
- Use vegetarian Parmesan to keep the recipe vegetarian-friendly.
- For a vegan version, substitute parmesan with nutritional yeast and replace eggs with tofu scramble.
- Ensure eggs are cooked fully or to your preference for food safety.
- Rapeseed oil can be swapped with olive oil if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: European
Keywords: pesto eggs, healthy breakfast, eggs on toast, spinach and tomatoes, rye sourdough, vegetarian breakfast, homemade pesto
