7-Minute Pesto Eggs Recipe for Crispy, Flavorful

Question 1

Can I use jarred pesto for pesto eggs?

Accepted Answer

Absolutely! I always keep a jar in my pantry for lazy mornings. Just taste it first—jarred pesto can be salty, so you might skip adding extra salt to your eggs. My favorite hack? Mix in a teaspoon of olive oil to help it spread more evenly in the pan.

Question 2

How should I store leftover pesto eggs?

Accepted Answer

They're best fresh, but if you must save them, let them cool completely and store in an airtight container for up to 2 days. Reheat in a toaster oven or air fryer (never microwave!) to keep those crispy edges intact. Perfect for meal planning!

Question 3

Are pesto eggs keto-friendly?

Accepted Answer

Totally! Just skip the toast and serve them over zucchini noodles or a bed of arugula. With all that healthy fat from the pesto and eggs, they're practically made for keto diets. I often pack them for my husband's low-carb work lunches.

Question 4

Why won’t my eggs get crispy?

Accepted Answer

Turns out heat is key—if your pan’s not hot enough, the pesto steams instead of fries. Wait for that sizzle when you add the pesto! Also, don’t move the eggs around once they hit the pan—let them settle into their crispy destiny.

Pesto Eggs

Ingredients

Instructions

Notes

Nutrition