Pesto Eggs

Posted by Jim Rolfe on


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


Toast bread in toaster oven until crisp and evenly browned. In a medium skillet, heat olive oil over medium-low heat. Add pesto and distribute in even layer over the pan. Crack eggs directly into pan. Cover pan and cook eggs 3-4 minutes. Season with Rolfe Rub, crushed red pepper flakes, and crumbled feta. Cover with lid and cook until eggs whites are set and yolks reach desired level of doneness. Top each slice of toast with one egg and surrounding pesto. In the same pan, add a small drizzle of olive oil if necessary. Cook spinach and tomatoes until spinach is wilted. Finish with a squeeze of fresh lemon juice and sprinkle of parsley. Divide sauteed spinach and tomatoes among each of the toasts. Enjoy!

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