Pesto Eggs

A vibrant, nutritious dish featuring savory pesto eggs, sautéed spinach, and juicy heirloom tomatoes on hearty whole-grain toast. Perfect for breakfast, brunch, or a light meal.

Serves: 4

Ingredients:

• 4 large eggs
• 4 slices whole-grain bread (we love Dave’s Good Seed)
• 1 tbsp olive oil
• ¼ cup pesto
• 1 cup spinach
• ½ cup heirloom cherry tomatoes, sliced in half
• ½ tsp Rolfe Rub
• Sprinkle of crushed red pepper flakes
• 2 tbsp crumbled feta cheese
• Squeeze of fresh lemon juice
• 1 tbsp fresh parsley, chopped

Instructions:

Prepare the toast:

1. Toast the bread in a toaster oven until crisp and evenly browned.

Cook the pesto eggs:

1. Heat olive oil in a medium skillet over medium-low heat. Add pesto and spread it into an even layer.
2. Crack eggs directly into the skillet over the pesto. Cover and cook for 3–4 minutes.
3. Season eggs with Rolfe Rub, crushed red pepper flakes, and crumbled feta. Cover and cook until the whites are set and yolks reach your desired doneness.

Sauté the veggies:

1. In the same skillet, add a small drizzle of olive oil if needed.
2. Add spinach and cherry tomatoes, cooking until the spinach is wilted and the tomatoes are softened.
3. Finish with a squeeze of fresh lemon juice and a sprinkle of parsley.

Assemble the toast:

1. Place one egg with its surrounding pesto on each slice of toast.
2. Divide the sautéed spinach and tomatoes among the toasts.
3. Serve immediately and enjoy!