Jump to Recipe

This version of the viral pesto eggs is easy and flavorful. The addition of  feta gives it an extra layer of saltiness and tang. Serve on toast with a side of greens for a high protein savory breakfast.

Pesto Eggs with feta and gluten-fee bread

If you haven’t tried cooking your eggs in pesto yet, consider this a gentle nudge to do it immediately. This viral TikTok recipe originally shared by Amy Wilichowski has been has been breaking the internet for good reason. It’s simple to make and incredibly flavorful. Instead of using oil or butter to cook your eggs, you spread a thin layer of your favorite pesto in a frying pan, add in your eggs and and cook them slowly till they have nice crispy edges and done to your liking.

Viral Pesto eggs For Hormone Balance

Since I’m all about creating a balanced breakfast, especially for supporting blood sugar and hormone health, I love serving three pesto eggs on gluten-free or sourdough toast with a side of greens. In terms of protein, most women need at least 100 grams of protein each day. Aiming for around 30 grams of protein with breakfast can help front-load your protein and hit your daily goal.

That being said can we normalize a serving of three eggs for 18 grams of protein?! Thank you. Now, when you combine three eggs with some feta and Simple Kneads gluten-free bread it’s a total of 23 grams. I’m okay with this but if you really want to get a little more protein in, mix a scoop of Needed’s collagen protein powder (use my code NOURISHED BY NUTRITION for a discount) in your coffee, add a side of cottage cheese or layer it on your toast, or add serve with turkey bacon or bone broth which will all put you at over 30 grams of protein.

Pesto Eggs cooking in pan

Ingredients for these pesto eggs with feta

While pesto eggs are pretty simple, you’ll get the most flavor with quality ingredients — pasture-raised eggs and pesto made with extra virgin olive oil. When you’re only using a few ingredients (in this case two!), trust me, you’ll be able to taste the difference. To make my version of the viral pesto egg breakfast, you’ll need:

    • Pesto
    • Eggs
    • Feta
    • Arugula
    • Your favorite gluten-free bread (I love Simple Kneads gluten-free sourdough, Cocobakes, or Pacha)

Pesto Egg Variations

    • Pesto – branch out form traditional pine nut and parmesan basil pesto. Roasted red pepper pesto, dairy-free pesto, arugula pesto, etc. There are so many routes to go here, especially if you’re making homemade pesto.
    • Toppings – Add more flavor with seasoning blends like dukkah, everything but the bagel seasoning or some fresh herbs. Try a drizzle of honey, or hot honey, a sprinkle of chili flakes, or flaky sea salt.
    • On Toast– These are wonderful as is but served over toast, chef’s kiss! Try layering the toast with avocado, ricotta, cottage cheese or hummus!

Pesto Eggs with feta and gluten-fee bread

Tips for this Recipe

    • Cooking Tips – make sure to cook your eggs on medium heat. Too hot of a pan will burn the pesto and egg whites before the yolk sets. I like putting a lid on top to cook the yolk more, which also encase the yolk in some of the egg whites.
    • Recommended Tools – a non-toxic non-stick frying pan work best here. If you’re a pro at using stainless steal or seasoned cast iron those will work too.
    • Storing Tips – these pesto eggs are best served fresh. That being said you can store in the refrigerator for up to three days. Simply reheat it in a frying pan on low heat with a lid for a few minutes.

more breakfast recipes to try:

If you make these pesto eggs with feta, please leave a comment below and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations! 

CLICK HERE FOR THE REEL I MADE OF THIS RECIPE

Print

Pesto Eggs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This version of the viral pesto eggs is easy and flavorful. The addition of  feta gives it an extra layer of saltiness and tang. Serve on toast with a side of greens for a high protein savory breakfast.

  • Author: Jessica Bippen
  • Total Time: 8-10 minutes
  • Yield: 1 serving 1x

Ingredients

Units Scale

2 tablespoons pesto

3 pasture raised eggs

2 tablespoons feta

1/2 cup arugula

1 slice gluten-free bread

For Topping:
Lemon juice
Salt and pepper
Red chili Flakes

Instructions

Heat a frying pan over medium heat. When hot, spread the pesto in a thin layer across the pan.

Crack the eggs into the pan and sprinkle in the feta. Cook the eggs for 4 to 5 minutes or until the whites are set and no longer translucent. Place a lid over the pan it you want the yolks more fully cooked. This will cook the egg white over the yolk so you will no longer see the bright orange yolk. 

While the eggs ate cooking, toast the bread and toss the arugula with lemon juice and season with salt and pepper.

Remove the eggs from the pan and place them on the toast. Sprinkle with salt, pepper, and red pepper flakes.

Serve immediately with the arugula salad and enjoy!

did you make this recipe?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.