Sometimes called eggs in a hole, these Pesto Eggs in a Nest combine the pesto eggs TikTok trend with a long-time breakfast classic.
At least once a week, I would make eggs in a nest for my kids before school. What could be better than a piece of buttered bread with a hole punched out and an egg cooked over easy inside of it? I'll tell you...pesto eggs in a nest. Once I heard about the kids over on TikTok cooking their eggs in some swirled pesto, I knew I had to create a mashup from these two.
Life-changing (or at least breakfast changing) stuff here!
An elevated version of a classic
This eggs in a hole recipe is made extra special by adding some store-bought pesto. And the pesto elevates it just enough that it's no longer a just-for-kids recipe. (Not that eating childhood favorites isn't something we do around here. Yes, I'm talking to you Danish Puff Pastry.)
Here's what makes these pesto eggs in bread different:
- Really good store-bought pesto (or homemade if you have it!). I really like the Kirkland brand from Costco.
- Good quality bread. While the classic sliced white bread works, I love a good piece of sliced Italian bread because it's a little softer on the inside but toasts up really well to handle the pesto.
You may wonder how I got the hole cut out of the bread so easily (and I must admit... perfectly... given my left-handed plight of not really knowing how to cut anything.)
This super handy donut cutter comes in so handy to make the perfect 2 ½" size hole to prepare the bread. I just removed the center section that would typically make the hole for the donut before cutting the bread.
How to make pesto eggs in a nest
Assemble the ingredients and have everything ready. You'll need 1-2 eggs in a nest per person depending on how hungry everyone is or how big your piece of bread is.
- Butter both sides of the bread and cut out the hole in the middle.
- Heat the pan over medium until warm and lay your bread down on the pan.
- Right in the hole, swirl in a couple of teaspoons or so of pesto and heat for a few seconds [image 1]
- Immediately, crack your egg into the hole right on top of the pesto [image 2].
- Cook for about 2 minutes until the egg is set and the bread is toasted and flip [image 3].
- Toast for another minute or so and serve up immediately [image 4]. See below for variations like adding some tomatoes.
Add some extra cheese right on top of your pesto before adding your egg. I'd use a little provolone or even extra parmesan.
When you heat your pesto, add in some diced pancetta or prosciutto for an extra savory bite.
Add some grape tomatoes to the pan while the eggs are cooking. Red peppers or some spinach would be great options too!
Pesto "over-the bread" Version
Swirl pesto in the pan first before adding the bread. Add the egg to the center. Cook and then flip-Josie + Nina
I love sharing ideas to help you successfully make this recipe right from the start. My grandmas, Josie and Nina, used what they had in their pantries to get amazing dishes on the table to feed their families.
I have made these using almost any kind of bread from Italian, sourdough, whole grain...even English muffin bread. And you definitely could use your favorite gluten-free bread too.
Absolutely, but just make sure that you use a larger piece of bread to accommodate the higher volume of egg white.
No prob! You can use the buttered rim of a glass or custard cup. Just make sure it leaves enough of a rim to hold the egg and not tear the bread.
…before you go...
If you make this recipe, be sure to share your reviews in the comments below! Or pin the recipe by clicking on one of the images above and save it for later.
Pesto Eggs in a Nest
- donut cutter
- cast iron or heavy skillet
- 1 teaspoon butter, or as much as you need to butter the bread
- 1 slice Italian bread, cut into approximately ½" slice
- 1 eggs
- 1 teaspoon pesto, I use Kirkland's from Costco but any store-bought or homemade works
- salt and pepper, to taste
- cherry or grape tomatoes, drizzled with olive oil, optional
- Slice enough pieces of bread per the number of eggs each person would like.
- Crack the egg into an individual custard cup. Set aside.
- Butter both sides of the bread.
- Using a biscuit cutter, the rim of a buttered glass or a donut cutter (center piece removed), carefully cut out a hole in the center of the bread. Keep the center as you'll be using it later. [If you accidentally end up splitting the crust, cut another piece of bread and start over otherwise the egg will leak outside the bread. Save the broken piece for another use like breadcrumbs.]
- Heat a cast iron skillet over medium heat. Once heated (the edge will be warm), lay your bread into the skillet. Let it cook for a minute or so.
- Add the cut round of bread to the skillet to toast along with the tomatoes if using.
- Into the center of the hole, swirl 1 teaspoon of pesto until its warm and heated.
- Gently pour the egg into the center of the bread. Cook for 2-3 minutes or so until the bread is toasted on the bottom. The egg will appear cooked white through on the bottom and clear on top. A spatula will also under the bread easily. That's when you know its ready to be flipped.
- Flip the bread over and cook on the other side until the egg is cooked through about a minute or more.
- Serve hot. Mangia!
- I have made these using almost any kind of bread from Italian, sourdough, whole grain...even English muffin bread. And you definitely could use your favorite gluten-free bread too.
- Here is the donut cutter that I use to cut the bread.
- If you use extra large eggs, use a piece of bread that is on the larger side.
- Swirl the pesto in the pan first for a minute or so.
- Lay the bread with the hole cut out over the pesto.
- Pour an egg into the hole and continue to cook as noted above.