Soft Boiled Eggs With Pesto Recipes

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SOFT BOILED EGGS WITH PESTO

Make and share this Soft Boiled Eggs With Pesto recipe from Food.com.

Provided by COOKGIRl

Categories     Breakfast

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5



Soft Boiled Eggs With Pesto image

Steps:

  • Carefully place the two eggs in a saucepan of rapidly boiling water.
  • Boil for 3 1/2 minutes.
  • Shell the eggs and place eggs in a small bowl.
  • Cut up the Italian bread into small cubes. (If you want to butter the bread first, go ahead.).
  • Add the bread cubes to the eggs.
  • Stir in the pesto.
  • Garnish with cracked black pepper and serve immediately.

Nutrition Facts : Calories 255.4, Fat 11.3, SaturatedFat 3.4, Cholesterol 423, Sodium 373.6, Carbohydrate 20.8, Fiber 1.1, Sugar 1.1, Protein 16.1

2 eggs
2 slices Italian bread or 2 slices French bread, thinly sliced, toasted
butter (optional)
1 tablespoon pesto sauce
cracked black pepper

SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA

Provided by Melissa Clark

Categories     breakfast, quick, main course

Time 5m

Yield 1 serving

Number Of Ingredients 7



Soft Scrambled Eggs With Pesto and Fresh Ricotta image

Steps:

  • Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
  • Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
  • Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 31 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 13 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams

1/2 tablespoon butter
3 large eggs
Pinch of salt
Freshly ground black pepper
1 tablespoon Parmesan cheese (optional)
1 heaping tablespoon pesto, more to taste
3 tablespoons fresh ricotta cheese, broken up into clump

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