When I first saw registered dietician Amy Wilichowski's pesto eggs on TikTok, I was immediately intrigued. Eggs are cracked directly into a pool of pesto in a skillet, replacing the need for additional oil. It made sense - pesto contains lots of olive oil, but with more flavor thanks to the addition of herbs, cheese and nuts. I was concerned the pesto would turn brown in the skillet and I was right, but the flavor made up for it.
Amy slid her pesto eggs on top of avocado toast with ricotta, but I turned mine into a summertime breakfast sandwich. I rubbed charred slices of sourdough with a garlic clove, a technique I borrowed from Spanish pan con tomate. For the cheese, I polled the people. I asked my teammates what kind of cheese they liked on their breakfast sandwiches (American! Fontina! Parmesan frico...?!) but of course, I did the exact opposite. I'd been grooving on spreadable goat cheese , but you could definitely use whipped cream cheese, ricotta, Boursin or a dairy-free spread. I riffed on Molly's super versatile Summer Pesto, packing mine with arugula, basil and parsley. A few slices of *seasoned* fresh summer tomatoes, greens and a little chili and this egg sandwich quickly became my new favorite breakfast, lunch and on a few occasions, dinner.
- 1 tablespoon extra-virgin olive oil
- 2 (1/2-inch thick) slices of your favorite bread, such as sourdough
- 1 garlic clove, halved
- 2 tablespoons of your favorite pesto
- 2 eggs
- 2 tablespoons spreadable or whipped cheese
- 1-2 slices fresh tomato
- Dried chili, to taste (optional)
- Flaky sea salt, to taste
- 1/ 4 cup baby arugula
Heat olive oil in a medium skillet (preferably cast-iron) over medium heat. Add bread, toasting for a few minutes on each side until golden brown (a little char is OK!) Remove from pan and rub toast with garlic clove. Set aside.
In the same skillet (or another skillet) heat pesto over medium heat. Crack both eggs into pesto. Let cook, undisturbed, until egg whites are set. You may choose to flip the eggs to cook them over-hard, or continue cooking for sunny-side-up.
Spread one piece of toast with whipped cheese. Top with a slice of tomato, season with dried chili, if desired, and sea salt. Add arugula, pesto-fried eggs and second piece of bread. Slice and enjoy!