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.

INGREDIENTS:

(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

DIRECTIONS:

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

        Kosterina's Memorial Day Menu
        Kosterina's Memorial Day Menu

        by Katerina Mountanos May 25, 2021 0 Comments

        We are ready to welcome the official arrival of summer - Memorial Day! Summer at Kosterina means warm weather, backyard BBQs, and quality time with family and friends.

        Here's what is on the menu this weekend (and hopefully yours, too!). It's a smattering of Mediterranean-inspired dishes you can enjoy indoor, outdoor, by the beach or anywhere you choose to celebrate!

        Read More
        Dark Chocolate Balsamic Vinegar, Watermelon & Feta Salad
        Dark Chocolate Balsamic Vinegar, Watermelon & Feta Salad

        by Katerina Mountanos May 20, 2021 0 Comments

        When you cut the watermelon into squares, the watermelon and feta come together on the plate to offer a flavor combination you might not have imagined that truly showcases all the ingredients. A drizzle of Kosterina Dark Chocolate Balsamic Vinegar before serving enhances all the flavors on the plate. 

        Read More
        Fresh Kale, Dried Cherry and Quinoa Salad
        Fresh Kale, Dried Cherry and Quinoa Salad

        by Katerina Mountanos May 17, 2021 0 Comments

        We all love a good massage. Well, so does kale. Many people think of kale as a tough, leafy green. However, a quick massage with lemon juice and Kosterina Original Extra Virgin Olive Oil makes fresh kale tender and delicious. We paired our massaged kale with a quick cherry quinoa mix and Kosterina Fig Balsamic Vinegar that elevates the tart sweetness of those dried cherries. You’ll want to make this nutritious, flavorful salad every day!
        Read More

        Pre-Orders cannot be combined with regular orders