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MealBreakfastEgg BreakfastsDairyGlutenEggsUnder 1 HourUnder 45 MinutesUnder 15 MinutesUnder 30 MinutesEasy

Creamy Pesto Eggs

These creamy pesto eggs are a game-changer for breakfast. Cooking eggs in heavy cream gives them a rich, velvety texture while creating a golden, caramelized bottom with a hint of nuttiness. As the cream bubbles, it thickens around the eggs, making them extra soft and flavorful. A swirl of pesto adds a fresh, garlicky kick, making this dish one you'll want to make again and again.

Ivanna Lopez Guajardo & Kelly Paige
Tasty Team
87% would make again
Total Time

10 minutes

10 min

Prep Time

5 minutes

5 min

Cook Time

5 minutes

5 min

Creamy Pesto Eggs
Total Time

10 minutes

10 min

Prep Time

5 minutes

5 min

Cook Time

5 minutes

5 min

Ingredients

for 1 serving

  • ¼ cup heavy cream
  • 2 tablespoons pesto, divided
  • 3 large eggs
  • kosher salt, to taste
  • black pepper, to taste
  • fresh basil leaf, for garnish

Nutrition Info

  • Calories 559
  • Fat 52g
  • Carbs 5g
  • Fiber 0g
  • Sugar 3g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  1. Heat a small nonstick skillet over medium heat. Pour in the heavy cream. Bring to a simmer, and simmer until bubbles appear around the edges, about 1 minute.
  2. Spoon 1 tablespoon of the pesto into the cream, and gently swirl it with a spatula.
  3. Crack the eggs directly into the skillet, spacing them out evenly. Season with salt and pepper.
  4. Cover with a lid, and cook until the whites are set but the yolks are still slightly runny, 3–4 minutes.
  5. Drizzle the remaining 1 tablespoon pesto over the eggs. Garnish with basil leaves. Serve immediately.
  6. Enjoy!
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Creamy Pesto Eggs