Free Shipping on Orders over $75

by Katerina Mountanos May 18, 2021 0 Comments

We’re jumping on another TikTok trend: Pesto Eggs! Who knew you could fry your eggs in pesto for the most delicious breakfast? What we did know is that Kosterina Extra Virgin Olive Oil makes a distinct and truly fantastic pesto. Make our pesto, make these eggs, thank us later.


(Serves 1, plus plenty of leftover pesto!)

  • 2 eggs
  • 1 Tablespoon Kosterina Original Extra Virgin Olive Oil
  • ¼ cup Kosterina Extra Virgin Olive Oil Pesto, recipe follows
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 2 large slices of sourdough bread (or your bread of choice), toasted
  • 3 Tablespoons ricotta cheese
  • 1 teaspoon pine nuts, for garnish
Kosterina Pesto
  • 3½ cups fresh basil, cleaned and towel-dried
  • ¾ cup grated Parmigiano-Reggiano cheese
  • ½ cup pine nuts
  • 2 peeled garlic cloves
  • 1 teaspoon kosher salt
  • ¾ cup Kosterina Original Extra Virgin Olive Oil plus more for storing


First, prep the Kosterina Pesto:

  1. In a food processor, pulse the basil, cheese, pine nuts, garlic and salt.
  2. Stream the oil into the machine as the basil mixture processes.
  3. Remove from the machine when a thick paste forms. Place in air-tight containers with a thin layer of Kosterina Extra Virgin Olive Oil on top to prevent oxidation and refrigerate for up to seven days or freeze for up to one month.
Then, prepare eggs for one:
    1. Heat a large non-stick pan on medium heat and drizzle Kosterina Extra Virgin Olive Oil to coat the bottom of the pan. Spoon in the 1/4 cup of Kosterina pesto and spread around. 
    2. Carefully crack two eggs on top of the pesto.
    3. Sprinkle with the red pepper flakes and salt. Cover until desired doneness. (two minutes for sunny-side up)
    4. Lay the toasted bread on a plate and spread the ricotta on the bread. 
    5. Place the eggs on top and sprinkle the pine nuts. Drizzle more Kosterina Extra Virgin Olive Oil as desired. Enjoy!
        Katerina Mountanos
        Katerina Mountanos

        Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.

        Also in The Kosterina Kitchen

        Almond Butter Truffles
        Almond Butter Truffles

        by Katerina (Katina) Mountanos October 22, 2021 0 Comments

        These protein-packed truffles are a delightful way to spend an afternoon with one of our favorite flavor combinations, almond butter and dark chocolate. They are quick to assemble and make for impressive gifts for teachers and neighbors, or to indulge in a midday treat.

        Read More
        Halloumi & Roasted Vegetable Salad
        Halloumi & Roasted Vegetable Salad

        by Katerina (Katina) Mountanos October 11, 2021 0 Comments

        Roasting veggies brings out their natural sweetness and preserves their vitamins and nutrients. Grilled halloumi adds rich, salty texture and flavor and sweet honey is the perfect counterpoint, making this delicious salad a seasonal showstopper!
        Read More
        Mediterranean Layer Dip
        Mediterranean Layer Dip

        by Katerina (Katina) Mountanos October 06, 2021 0 Comments

        We mixed in tzatziki, greek hummus, whipped feta, and tomato & cucumber salad to create an appetizer that seriously tastes as fresh as it looks.
        Read More

        Pre-Orders cannot be combined with regular orders