PESTO EGG TOAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Turn the oven to its broiler setting and position a rack in the middle of the oven.
- Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
- Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
- Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.
PESTO DEVILED EGGS
These are awesome deviled eggs! My mom came up with the idea to add Pesto, and I played around with it to see how it worked. It turned out great, I make it all the time and usually it's devoured within a few days. I always make a lot, so you might want to split it in half, or maybe even in quarters.
Provided by Star_Seeker
Categories European
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Steam eggs for about 55 minutes, then let them cool for about 1 1/2 hours. Crack all the eggs.
- Cut the eggs in half long ways, then drop all the yolks into a bowl. Use a fork to mash the yolks. It doesn't have to be perfect at this point, just so that they're small-ish crumbles.
- Add 1/3 cup of water and 1/2 cup of mayonnaise, then stir. Add the pesto, stirring every time you add 2 TBS.
- Evenly distribute the mixed egg yolk and pesto into the center of each egg, then serve.
Nutrition Facts : Calories 131.1, Fat 8.5, SaturatedFat 2.8, Cholesterol 327.4, Sodium 126.9, Carbohydrate 1.7, Fiber 0.8, Sugar 0.4, Protein 11.6
PESTO SCRAMBLED EGGS
What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want.
Provided by SOPHIAWADE
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 0.9 g, Cholesterol 216.5 mg, Fat 29.1 g, Fiber 0.1 g, Protein 13.8 g, SaturatedFat 10 g, Sodium 846.6 mg, Sugar 0.5 g
PESTO SCRAMBLED EGGS
Make and share this Pesto Scrambled Eggs recipe from Food.com.
Provided by Ang11002
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Melt margarine/butter in pan.
- Crack eggs and scramble, stirring.
- Add pesto sauce and continue stirring until cooked through, about 2-3 minutes.
PESTO EGG MUFFIN BITES
Prepare these pesto egg and feta muffin bites for breakfast, an afternoon snack, or as part of a picnic hamper. Simple to make, kids will love them!
Provided by Katie Hiscock
Categories Lunch, Snack
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 180C/160C fan/gas 4. Spray a 12-hole muffin tin with the oil spray. Evenly divide the tomatoes among the holes, and top each one with around 2 tsp of the feta or goat's cheese.
- Crack the eggs into a large bowl, then add the milk, pesto and seasoning and whisk to combine. Pour the mixture evenly into each hole.
- Bake for 20 mins or until the egg is set. Cool for 2-3 mins in the tin, then remove and leave to cool on a wire rack.
Nutrition Facts : Calories 74 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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