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–+ servings

Pesto Eggs on Sourdough Bread

Pillowy scrambled eggs infused with the vibrant, herby goodness of homemade pesto. It's a game-changer, and your taste buds will thank you.
5 from 1 vote
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Course Breakfast
Servings 1
Calories 341 kcal

Ingredients
  

  • 3 eggs
  • salt and pepper
  • lemon juice small squeeze
  • 1 tsp butter salted or unsalted, your call!
  • 2 Tbsp pesto

Instructions
 

  • Toast your sourdough. 'Nuff said!
  • Add eggs and a small squeeze of lemon juice to a bowl and scramble for ~1 minute. This creates perfectly fluffy eggs due to some complex science that I don't quite understand but read about in On Food and Cooking. See notes below.
  • Let eggs rest while you head a skillet over medium-high heat. If nonstick, test pan for readiness by dropped a flick of water into pan. If water droplets dance around, it's ready.
  • Add your butter, swirl to melt, then add eggs. Scrape and fold eggs into center of the pan until no liquid egg remains. Right at the end, swirl your pesto into eggs and mix to incorporate. Transfer pesto eggs to the top of your sourdough, top with salt, pepper, and grated parmesan.

Notes

  • If you don't like light and fluffy eggs but prefer creamier scrambled eggs, disregard the medium-high heat and cook instead on medium-low. They cook for a bit longer than 2 minutes. 
  • I asked ChatGPT to explain exactly what happens with the lemon juice + egg marriage and it told me: "Eggs are rich in proteins, like albumin in the egg whites. The acid in lemon juice causes these proteins to undergo a process called denaturation. It essentially unfolds the protein molecules. The acid in lemon juice also enhances the eggs' water-binding capacity. Denatured proteins are better at holding onto water molecules, preventing the eggs from becoming overly dry. The combination of denatured proteins, trapped air, and improved water binding results in a fluffy texture. The stable protein network provides structure, while the incorporated air contributes to the lightness of the scrambled eggs."
  • It goes without saying but obviously, you can use any kind of toast for your pesto eggs! I'm just a sucker for sourdough, especially the homemade variety. 
  • If you are using small, frozen ice cube tray-sized pieces, I like to microwave one of them for 20 seconds to defrost before adding to the pan with the eggs. 

Nutrition

Calories: 341kcalCarbohydrates: 3gProtein: 18gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 504mgSodium: 500mgPotassium: 183mgFiber: 0.5gSugar: 1gVitamin A: 1443IUCalcium: 123mgIron: 2mg
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