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.
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
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!
Find it online: https://nourishedbynutrition.com/pesto-eggs/