📝 About This Recipe
Elevate your morning ritual with this vibrant, aromatic twist on a classic fried egg, popularized by modern bistro culture. By swapping traditional butter or oil for a rich basil pesto, the eggs fry in a flavorful infusion of pine nuts, garlic, and Parmesan, creating a crispy, lacey edge that is utterly addictive. Served over crusty sourdough with creamy burrata, this dish is a masterclass in contrasting textures and bold Mediterranean flavors.
🥗 Ingredients
The Base
- 4 pieces Large Eggs (fresh, preferably pasture-raised)
- 4 tablespoons Basil Pesto (high-quality store-bought or homemade)
- 2 thick slices Sourdough Bread (toasted until golden)
The Toppings
- 1 ball Burrata Cheese (4 oz, drained and at room temperature)
- 1/2 cup Cherry Tomatoes (sliced in half)
- 1/4 teaspoon Red Pepper Flakes (for a subtle heat)
- 4-5 leaves Fresh Basil Leaves (torn for garnish)
Seasoning & Finish
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 pinch Black Pepper (freshly cracked)
- 1 piece Lemon Wedge (for a bright finish)
👨🍳 Instructions
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1
Begin by preparing your sourdough toast. Brush each slice lightly with olive oil and toast in a pan or toaster until the edges are golden brown and the center is sturdy.
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2
Place the toasted sourdough on two serving plates. Carefully tear the burrata ball in half and spread the creamy interior over each slice of toast. Season the cheese with a tiny pinch of salt and pepper.
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3
Place a medium non-stick skillet over medium-low heat. It is crucial not to use high heat, as the oil in the pesto can smoke and the nuts can burn.
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4
Add the 4 tablespoons of pesto to the cold or slightly warm skillet, spreading it out into two distinct circular 'beds' for the eggs.
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5
Once the pesto begins to gently sizzle and release its aroma (about 1 minute), carefully crack two eggs into each pesto bed.
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6
Drop the halved cherry tomatoes into the open spaces of the skillet around the eggs, allowing them to soften and blister in the pesto oil.
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7
Cover the skillet with a lid for 2-3 minutes. This allows the steam to set the whites perfectly while keeping the yolks beautifully runny.
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8
Check the eggs; the whites should be opaque and firm, but the yolks should still jiggle when the pan is gently shaken.
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9
Remove the lid and sprinkle the red pepper flakes over the eggs for a pop of color and spice.
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10
Using a wide spatula, carefully lift two eggs and half the blistered tomatoes, sliding them directly onto one of the prepared sourdough slices.
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11
Repeat the process for the second slice of toast, ensuring you scrape up any extra toasted pesto bits from the pan—that's where the flavor lives!
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12
Finish the dish with a final sprinkle of flaky sea salt, freshly cracked pepper, and the torn basil leaves.
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13
Add a quick squeeze of fresh lemon juice over the top to cut through the richness of the pesto and cheese, and serve immediately.
💡 Chef's Tips
Use a high-quality pesto with extra virgin olive oil for the best 'fry'—cheaper oils won't crisp the edges as well. Keep the heat low to medium-low; the Parmesan cheese in the pesto can burn quickly and become bitter if the pan is too hot. If you prefer a 'Sun-dried Tomato' version, swap the green pesto for Pesto Rosso for a deep, umami-rich alternative. Always use room temperature eggs to ensure the whites cook through at the same rate the yolk warms. Don't skip the lid; steaming the tops of the eggs ensures you don't have to flip them, keeping the pesto crust intact on the bottom.
🍽️ Serving Suggestions
Pair with a crisp, chilled Mimosa or a freshly pressed green juice for a balanced brunch. Serve alongside a simple arugula salad dressed with lemon and oil to add a peppery bite. A side of crispy prosciutto or thick-cut pancetta complements the herbal notes of the basil perfectly. For a caffeine pairing, a flat white or a bold espresso balances the creamy burrata beautifully. If serving for a crowd, present the eggs on a large wooden board with extra toasted baguette rounds.