Gluten Free Pesto Fried Eggs
If you’re looking for a quick, flavourful twist to your morning eggs, you’re going to love these Gluten Free pesto fried eggs.
This easy breakfast/brunch dish is bursting with herby goodness from the pesto, and the best part is, there’s no need for oil. The pesto itself provides enough richness to fry the eggs beautifully, adding a golden, crispy edge and a deeply savoury aroma that will have your kitchen smelling incredible.
I first made these on a whim, needing something fast but satisfying, and now they’ve become one of my go-to breakfasts. Served with your favourite gluten free toast or crusty bread, pesto fried eggs make a delicious, fuss-free start to the day. Whether you’re having a slow weekend morning or need something hearty before heading out the door, this recipe is a brilliant way to elevate a basic breakfast staple.
One of the great things about these gluten free pesto fried eggs is how adaptable they are. I like my yolk soft and runny, perfect for dipping toast into, but you can cook yours however you like them. Soft, medium, or hard. You can also play around with toppings to add a bit of heat or extra flavour. I finished mine off with a sprinkle of smoked paprika for a warm, earthy note, but you could just as easily use chilli flakes or even a pinch of chilli powder for a bit of spice.
This recipe also works well as a light lunch or brunch idea. Add a few slices of avocado, a handful of rocket, or even some cherry tomatoes on the side to bulk it out into a more complete meal. You could even pop it on top of a slice of gluten free sourdough and turn it into a gorgeous open-faced sandwich, simple, satisfying, and full of flavour.
With just a few kitchen staples, this recipe proves that eating gluten free doesn’t have to mean boring or bland. It’s about taking fresh, tasty ingredients and using them in clever ways, like using pesto in place of oil to bring a whole new dimension to a humble egg. Once you try this, you’ll want to keep a jar of pesto in the fridge at all times!
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten Free Pesto Fried Eggs
f you're looking for a quick, flavourful twist to your morning eggs, you're going to love these pesto fried eggs. This easy breakfast dish is bursting with herby goodness from the pesto.
Ingredients
Instructions
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Spoon the pesto into a frying pan and place it over medium heat. There’s no need to add extra oil or butter, the pesto has enough oil to cook the eggs perfectly.
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Crack the eggs directly into the pan.
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Once the eggs are done to your liking, season with a pinch of salt and pepper. Sprinkle over some paprika, or chilli flakes if you like a bit of heat. I choose paprika.
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Serve straight away with your favourite gluten free toast or crusty bread. Enjoy!
Note
Use good-quality pesto: Since the pesto is the star of this dish, go for a basil pesto that you really enjoy. You can use homemade or shop-bought — either will work, but fresh, chilled pesto tends to give better flavour than shelf-stable jars.
Don’t overcrowd the pan: If you’re making more than two eggs, use a larger frying pan or cook them in batches to make sure they fry evenly without sticking together.
Cover with a lid for even cooking: Popping a lid over the pan while the eggs cook helps them steam gently, especially if you like the yolks more set. This also prevents the pesto from browning too quickly before the egg whites are done.
Try different pestos: Basil is the classic, but this recipe also works beautifully with sun-dried tomato pesto, rocket pesto, or even a nut-free version if there are allergies in your home.
Watch the heat: Keep the pan on medium to medium-low heat. Pesto can burn quickly if the pan gets too hot, so it’s best to let it sizzle gently.
Add-ins for extra flavour: Fancy jazzing it up? A few shavings of Parmesan, a sprinkle of feta, or even a spoonful of Greek yoghurt on the side can turn this into a café-style breakfast.
