Are you ready to elevate your breakfast game with a dish that’s bursting with flavor and takes just 15 minutes to prepare? Meet the Sun Dried Tomato Pesto Eggs—your new go-to recipe for a quick yet indulgent meal! This Italian-inspired delight combines creamy scrambled eggs with the rich, tangy essence of sun dried tomato pesto, creating a symphony of taste that will have your taste buds dancing. Perfect for brunch gatherings or a satisfying weekday breakfast, this recipe is not only simple but also incredibly delicious. Dive into this culinary adventure and discover how to whip up this mouthwatering dish that will leave you craving more!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 4 large eggs
- 2 tbsp sun dried tomato pesto
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 4 large eggs, 2 tablespoons of sun dried tomato pesto, 1 tablespoon of olive oil, salt, black pepper, and fresh basil for garnish.
- In a medium-sized mixing bowl, crack the 4 large eggs. Season them with a pinch of salt and a dash of black pepper. Whisk the eggs until the yolks and whites are fully combined and the mixture is slightly frothy.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Allow the oil to warm up for about 1 minute, making sure it coats the bottom of the skillet evenly.
- Once the oil is heated, pour the whisked eggs into the skillet. Let the eggs cook undisturbed for about 1-2 minutes until the edges start to set.
- Using a spatula, gently stir the eggs, pushing them from the edges towards the center. Continue to cook for another 2-3 minutes, stirring occasionally, until the eggs are softly scrambled and just cooked through. Be careful not to overcook them; you want them to remain creamy.
- When the eggs are almost done, add the 2 tablespoons of sun dried tomato pesto to the skillet. Gently fold the pesto into the eggs until well combined and heated through, about 1 minute.
- Once the eggs are cooked to your liking, remove the skillet from the heat. Taste the mixture and adjust the seasoning with more salt and black pepper if desired.
- To serve, divide the sun dried tomato pesto eggs between two plates. Garnish with fresh basil leaves for a burst of color and flavor.
- Enjoy your delicious Sun Dried Tomato Pesto Eggs as a quick breakfast or a light meal!
Tips
- Choose Quality Ingredients: For the best flavor, opt for high-quality sun dried tomato pesto. If you can find homemade or artisanal varieties, they can make a significant difference in taste.
- Don’t Overcook the Eggs: Keep an eye on your eggs while cooking. They should be soft and creamy, not dry. Remove them from the heat just before they’re fully set, as they will continue to cook in the residual heat.
- Experiment with Seasoning: Feel free to add other seasonings or herbs that you enjoy. A sprinkle of chili flakes can add a nice kick, or try incorporating some grated Parmesan cheese for extra richness.
- Garnish for Presentation: Fresh basil not only adds a pop of color but also enhances the dish’s flavor. Consider adding a few extra leaves or even some cherry tomatoes for a beautiful presentation.
- Serve with Toast or Salad: These Sun Dried Tomato Pesto Eggs pair wonderfully with crusty bread or a fresh salad, making for a complete meal that’s both satisfying and nutritious.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 3g
Protein: 16g
Fat: 28g
Saturated Fat: 6g
Cholesterol: 370mg
