Pesto eggs

Pesto eggs

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / person: 370 kcal
, Fat: 26 g
, Carbohydrate: 19 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 bunches basil, roughly chopped
1 garlic clove
1 tbsp pine nuts, roasted
3 tbsp water
40 g grated Parmesan
4 tbsp olive oil
¼ tsp salt

Toasted bread

4 slices bread
2 tbsp olive oil
1 garlic clove, cut in half


4 eggs
¼ tsp chilli flakes
4 pinches sea salt
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How it's done

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Puree the basil, garlic, pine nuts and water in a food processor. Add the cheese, oil and salt, briefly puree. Cover the pesto and set aside.

Toasted bread

Brush the slices of bread with the oil. Toast the bread in a non-stick frying pan over a medium heat for approx. 2 mins. on each side, then remove. Rub the garlic (cut side down) over the bread, set aside the bread slices.


Heat the pesto in the same pan. Slide the eggs carefully into the frying pan one at a time, carefully mix the egg whites with the pesto. Fry over a low heat until the egg whites are set but the yolks are still runny. Serve the pesto eggs on top of the toasted bread, sprinkle with chilli flakes, season with salt.

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