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Pesto Eggs with Cherry Tomatoes and Feta
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Pesto Eggs with Cherry Tomatoes and Feta
Indulge in a delicious and vibrant breakfast dish that combines the flavors of Italy with the simplicity of eggs. This recipe features poached eggs smothered in a rich and herby pesto sauce, served with halved cherry tomatoes and crumbled feta cheese on toasted bread. The combination of textures and flavors creates a delightful start to the day, perfect for a weekend brunch or a quick weekday breakfast.
Time Cook
15
Level
Beginner
Calories
420
Allergens
Eggs, Dairy, Gluten, Tree Nuts
Ingredients
4 large
Eggs
70 Calories
1/2 cup
Pesto Sauce
190 Calories
1 cup
Cherry Tomatoes
20 Calories
1/4 cup
Feta Cheese
100 Calories
4 slices
Bread
120 Calories
1/4 cup
Basil Leaves
10 Calories
to taste
Salt and Pepper
0 Calories
1 tablespoon
Olive Oil
120 Calories
2 cloves
Garlic
10 Calories
Step-by-Step Instructions
1
Bring a large pot of salted water to a boil and poach the eggs for 3-4 minutes, or until the whites are set and the yolks are cooked to your desired doneness. Remove the eggs from the water with a slotted spoon and set aside on a paper towel-lined plate.
2
Toast the bread until lightly browned and top with a slice of feta cheese. Drizzle with a small amount of olive oil and sprinkle with salt and pepper to taste.
3
Halve the cherry tomatoes and place on top of the feta cheese. Drizzle with a small amount of pesto sauce and sprinkle with basil leaves.
4
Place a poached egg on top of the cherry tomatoes and spoon a small amount of pesto sauce over the egg. Season with salt and pepper to taste.
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Where cooking meets life and technology.
© 2025 Cooklaif