Serves =1
2 tsp basil pesto
2 Eggs
1 cup baby spinach
2 pieces, wholemeal bread
1 tomato, coarsely chopped
Optional: Red chilli flakes
Back to Recipes
Pesto Eggs
A healthier take on social media's favourite way to cook eggs
10
mins
5
ingredients
$2.36
/ person
Gear
Ingredients
It’s this easy
- Heat a small fry pan over a medium heat, with a small amount of olive oil
- Add spinach to the hot fry pan, and stir until wilted (this won’t take long). Remove from the pan and set aside
- Add the basil pesto to the hot pan, keeping each teaspoon separate, spread the pesto out slightly as it heats up
- Crack one egg on top of each portion of pesto and cook until the egg whites have turned opaque, and the egg yolks are cooked to your liking
- Whilst the eggs are cooking, toast the bread
- Serve by layering the piece of toast with the spinach and then top with the pesto eggs and chopped tomatoes
- (Optional) - sprinkle eggs and toast with red chilli flakes
Tweaks
- Replace the spinach and/or tomato with other vegetables such as sliced zucchini or capsicum. Slice finely and briefly cook at step 2.
Notes
Nutrition Information (per serve):
Energy (1860kJ)
Protein (25.7g)
Total fat (24g)
Saturated fat (4g)
Carbohydrate (26.6g); Starch (20.8g); Sugars (5.8g); Added sugars (0.1g), Free Sugars (0.1g)
Dietary fibre (9.7g)
Sodium (529mg)
Calcium (274mg)
Iron (5.6mg)
