Elevate your average breakfast toast with these crispy parmesan eggs! It’s a delicious and easy breakfast that combines crispy parmesan-coated eggs with creamy pesto, fresh arugula, and tangy sun-dried tomatoes. Simple yet SO satisfying!

Ingredients

For the Toast:

  • 1 thick slice of bread, toasted
  • 1 tbsp pesto
  • handful of arugula
  • 1 tbsp sun-dried tomatoes (from a jar), sliced
  • squeeze of lemon juice
  • pickled red onions (optional)

For the Parmesan Eggs:

  • 1 tbsp olive oil
  • 2 eggs
  • 2 tbsp grated parmesan cheese
  • salt, to taste
  • pepper, to taste
  • chili flakes, to taste

Instructions

Toast the Bread: Start by toasting the bread until golden and crisp. Set aside on a plate.

Cook the Parmesan Eggs:

  • Heat a nonstick pan over medium-high heat and add olive oil.
  • Crack the eggs into the pan and season with salt, pepper, and chili flakes.
  • Sprinkle the grated parmesan evenly over the eggs.
  • Cover the pan with a lid and cook for 1-2 minutes, or until the eggs are crisp on the bottom and cooked through to your liking.

Assemble the Toast:

  • Spread pesto evenly over the toasted bread.
  • Add a handful of arugula and the sliced sun-dried tomatoes.
  • Squeeze fresh lemon juice over the toppings for added brightness.

Finish & Serve:

  • Carefully place the parmesan eggs on top of the toast.
  • If desired, add pickled red onions for an extra layer of flavour.
  • Serve immediately and enjoy!

Watch the video below for a visual step by step!

Crispy Parmesan Eggs on Pesto Toast

The perfect way to elevate your average breakfast toast!
Print Recipe Pin Recipe
Course Breakfast
Servings 1

Ingredients
  

  • 1 slice bread of choice toasted
  • 1 tbsp olive oil
  • 2 eggs
  • 2 tbsp parmesan cheese, grated
  • salt, to taste
  • pepper, to taste
  • chili flakes, to taste
  • 1 tbsp pesto
  • 1 handful arugula
  • 1-2 tbsp sun-dried tomatoes, sliced
  • 1 tbsp pickled red onions optional

Instructions
 

  • 1. Start by toasting your bread, and then put that aside on a plate. Then in a pan on medium heat, add a touch of olive oil and check in 2 eggs.
    2. Season the eggs with salt, pepper, chili flakes to taste, and then top with a generous sprinkle of Parmesan cheese. Cover with a lid for a couple minutes until the eggs are cooked to your liking. 
    3. Spread the pesto onto the toast, add the arugula, sundried tomatoes, and lemon. Finally, add the eggs onto the toast and top with pickled red onions if desired. 
Keyword breakfast, eggs, toast