Description

Craving a breakfast that’s bursting with flavor and ready in minutes? Pesto Eggs are a trendy, delicious twist on fried eggs, cooked in vibrant pesto and served on toasted low-carb bagels with creamy cottage cheese and a spicy chili crunch kick.

Ingredients

Scale

Pesto Eggs use simple ingredients to create a bold, flavorful dish. Here’s what you’ll need for 2 servings:

2 tablespoons pesto: Provides a rich, herbaceous base for the eggs.
2 large eggs: The protein-packed star of the dish.
Salt and pepper to taste: Enhances flavors (use sparingly, as pesto is often salty).
1 medium low-carb everything bagel: Adds a chewy, flavorful base.
2 tablespoons cottage cheese (or goat cheese): Brings creamy texture and protein.
2 teaspoons chili crunch: Adds a spicy, crunchy finish.

Why These Ingredients Matter

Pesto: Infuses the eggs with basil, garlic, and nutty flavors.
Eggs: Cook quickly and absorb the pesto’s bold taste.
Low-Carb Everything Bagel: Offers a satisfying base with classic seasoning.
Cottage Cheese/Goat Cheese: Adds creaminess and a protein boost.
Chili Crunch: Provides a spicy, textured topping for extra flair.

Substitutions and Variations

Pesto: Use store-bought or homemade basil pesto, or try sun-dried tomato or kale pesto for variety.
Eggs: Swap with egg whites for a lighter option (use 4 tablespoons egg whites per egg).
Bagel: Replace with a regular everything bagel, English muffin, or toast (gluten-free if needed).
Cottage Cheese/Goat Cheese: Substitute with cream cheese, ricotta, or avocado for creaminess.
Chili Crunch: Swap with hot sauce, sriracha, or a sprinkle of red pepper flakes.
Vegan Option: Use plant-based egg substitute, vegan pesto, vegan cheese, and ensure the bagel is vegan.
Gluten-Free: Use a gluten-free bagel and confirm pesto and chili crunch are gluten-free.
Veggie Boost: Add sliced cherry tomatoes or spinach on top for extra freshness.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 tablespoons pesto, 2 large eggs, salt, pepper, 1 medium low-carb everything bagel, 2 tablespoons cottage cheese (or goat cheese), and 2 teaspoons chili crunch.
Slice the bagel in half and toast it lightly (optional, for extra crunch).

Tip: Use a high-quality pesto for the best flavor; drain any excess oil if needed.

Step 2: Cook the Pesto Eggs

Heat a non-stick skillet over medium heat.
Add 2 tablespoons pesto and spread it into a small, even layer (enough for the eggs to sit in).
Crack 2 large eggs into the pesto.
Sprinkle with salt and pepper to taste (use sparingly, as pesto is salty).
Cook for 3-4 minutes for sunny-side-up eggs, or flip and cook for an additional 1-2 minutes for over-easy or over-medium eggs.

Tip: Spread pesto thinly to coat the eggs without overwhelming them; adjust cooking time for your preferred yolk consistency.

Step 3: Assemble the Pesto Egg Bagels

Spread 1 tablespoon cottage cheese (or goat cheese) on each toasted bagel half.
Place one pesto egg on each bagel half.
Top each egg with 1 teaspoon chili crunch.

Tip: Spread cheese evenly for a creamy base that complements the egg.

Step 4: Serve

Serve immediately for the best flavor and texture, optionally garnished with fresh herbs like basil or parsley.

Tip: Enjoy hot to savor the warm, runny yolk (if sunny-side-up) and crisp bagel.