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.
In a food processor, pulse the basil, cheese, pine nuts, garlic and salt.
Stream the oil into the machine as the basil mixture processes.
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:
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.
Carefully crack two eggs on top of the pesto.
Sprinkle with the red pepper flakes and salt. Cover until desired doneness. (two minutes for sunny-side up)
Lay the toasted bread on a plate and spread the ricotta on the bread.
Place the eggs on top and sprinkle the pine nuts. Drizzle more Kosterina Extra Virgin Olive Oil as desired. Enjoy!
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.
by Katerina (Katina) MountanosJuly 07, 20210 Comments
A few high-quality ingredients come together in this delicious dish. Extra Virgin Olive Oil replaces mayonnaise, for a healthier salad that’s perfect for serving outdoors on hot days. And since the flavor improves while the salad sits in the fridge, you can make this ahead and serve it the next day.