Pesto Eggs

5 from 38 votes

Simple and quick to make with basic ingredients, these Tik Tok pesto eggs are all kinds of delicious. Ready to serve in less than 10 minutes!

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Get ready for a delicious way to add flavor to your breakfast, inspired by a viral recipe from TikTok. Pesto eggs are made with 4 main ingredients and ready to enjoy in less than 10 minutes. You’re going to love this easy egg recipe that’s become an internet sensation!

Pesto eggs on sourdough bread
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Ingredients & substitutions

  • Pesto: You can use your favorite store bought or homemade pesto for this recipe. The eggs are cooked on top of the pesto for a great herby flavor.
  • Eggs: Cook the eggs whole in a skillet in the pesto til set. They only take a few minutes, so they are perfect for busy mornings.
  • Sourdough bread: Serve these pesto eggs on lightly toasted sourdough slices for a nice crunch. Other toasted breads will work well too.
  • Ricotta cheese: The creaminess of the ricotta balances the tang of the pesto for a perfect combination. Feel free to use other types of cheese or use mashed avocado for a dairy-free version.
  • Crushed red pepper: This is optional, but the pepper flakes add a nice hint of spice as well as color. You can just use salt and pepper to season, or try with a sprinkle of paprika.
Ingredients to make the recipe

How to make pesto eggs

  1. Add the pesto to a warm skillet.
  2. Heat until fragrant.
  3. Place the whole eggs on top of the pesto.
  4. Cover and allow the steam to continue cooking the eggs.
4 image collage to show how to prepare the recipe in a skillet
  • You’ll know they’re done cooking when the whites are set and the yolk is cooked to your liking.

Serve the pesto eggs on the sourdough spread with a little ricotta and sprinkle with the crushed red pepper flakes.

Spatula sliding under eggs after they're cooked

Tips for making the recipe

  1. Scramble the eggs with the pesto. This is such a versatile concept of cooking the eggs with pesto instead of oil or butter. So you can scramble the eggs instead, or cook them in any other way.
  2. Break the eggs into a small bowl before adding to the pan. This method is less likely to break the yolks as you can drop them in closer to the pan. You will also be able to easily fish out any shell if you have any break in.
  3. Cover the eggs when they cook. This will help them to cook faster as well as more evenly. The steam will help to cook and set the top of the whites and you won’t burn the bottoms.
  4. Use a glass lid to cover your pan. This way you can easily see when the eggs are cooked to your liking without having to lift the lid and allow the steam to escape.

Frequently asked questions

Can you make it ahead of time?

These pesto eggs are best served as soon as they are cooked. This way the yolks will be lightly runny and everything will be perfectly fresh. They take about as much time to make as a smoothie!

What’s the best pesto to use?

Traditional basil pesto works really well, but you can easily mix things up with other flavors like sun-dried tomato or red pepper. The choice is yours!

What else can you add?

These make a great filling and well balanced breakfast with good amounts of protein, carbs and fiber. If you want to make a bigger breakfast, they are great to serve alongside chicken sausages, home fries and all your other breakfast favorites.

Plate with two pieces of bread topped with pesto eggs with fork and knife on plate

These pesto eggs are such an easy and delicious breakfast recipe! They are so quick to make at home and the pesto adds such a wonderful fresh flavor. You have to give these a go!

More egg recipes:

If you’ve tried this healthy-ish feel good Pesto Eggs recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Pesto Eggs

Simple and quick to make with basic ingredients, these Tik Tok pesto eggs are all kinds of delicious. Ready to serve in less than 10 minutes!
5 from 38 votes
Servings 1 serving
Course Breakfast
Calories 722
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
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  • 3 tablespoons pesto homemade or store-bought
  • 2 large eggs
  • 2 slices toasted sourdough bread for serving
  • 2 tablespoons ricotta cheese for serving
  • Pinch crushed red pepper for serving


  • Heat a medium nonstick skillet over medium heat. Add the pesto and allow it to spread and cook until fragrant, about 1 minute.
  • Crack an egg into a small bowl and carefully add it to the skillet on top of the pesto. Repeat with the other egg and add it on the other side of the skillet.
  • Cover with a tight-fitting lid and cook uninterrupted until the whites are set and the yolks are set to your liking, about 2 to 4 minutes.
  • Spread the ricotta cheese between the two slices of sourdough bread. Slide the eggs from the skillet onto the toast. Season with crushed red pepper and enjoy immediately.


Storage: Store any leftovers in an airtight container for up to 24 hours, but they are best consumed immediately after cooking.


Calories: 722kcal, Carbohydrates: 77g, Protein: 32g, Fat: 31g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 346mg, Sodium: 1228mg, Potassium: 317mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1516IU, Vitamin C: 1mg, Calcium: 240mg, Iron: 7mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast
5 from 38 votes (36 ratings without comment)

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Recipe Rating


  1. Reeny says:

    Do you have the ingredients for avocado bread , not mentioned in video

    1. Yumna Jawad says:

      Yes! I shared it to my Instagram.

      2 ripe avocados
      ¾ cup sugar
      3 eggs, room temperature
      2 cups @KingArthurBaking All-Purpose Flour
      1 ½ teaspoons baking powder
      1. Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
      2. In a medium bowl, whisk King Arthur All-Purpose Flour and baking powder. Set aside.
      3. In a large bowl, use a hand mixer on medium-high speed to cream the avocados and sugar until completely smooth. Whisk in the eggs until they are fully incorporated into the batter.
      4. Using a wooden spoon or a rubber spatula, gently fold in the dry ingredients until no streaks remain.
      5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the loaf comes out clean, 50-60 minutes. Remove the bread from the oven. Set the pan on a wire rack and allow the bread to cool completely in the pan.

  2. aisha says:

    It’s so so so delicious!!! I made it for today’s breakfast and my family loved it. I wish we could share some pictures on this website 🙁

    1. Yumna Jawad says:

      That makes me so happy to hear! Feel free to join my Facebook group (Feel Good Foodies: A Community!) and share photos of my recipes you make there!

  3. Abby says:

    So delicious! This recipe is a total breakfast game changer. Thank you for sharing!

    1. Yumna J. says:

      That’s amazing! You’re so welcome!!