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This Feta & Pesto Eggs dish went viral for a reason: it’s rich, flavorful, and takes almost no time to make. The creamy feta melts into the herby pesto, creating a perfect base for gently cooked eggs. Served on toast, it’s brunch-ready — and even better with avocado.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Breakfast, Brunch
Cuisine Mediterranean
Servings 2
Calories 380 kcal

Ingredients
  

  • 2 tsp olive oil or use oil from the pesto
  • 2 tbsp pesto store-bought or homemade
  • 100 g 3.5 oz feta cheese, crumbled
  • 2 eggs
  • Freshly ground black pepper to taste
  • 2 slices of toasted bread
  • ½ avocado sliced (optional)
  • Chili flakes optional
  • Microgreens or fresh herbs for garnish optional

Instructions
 

Heat the Skillet:

  • In a nonstick or well-oiled skillet, heat the olive oil and pesto over medium heat until fragrant.

Add the Feta:

  • Crumble in the feta and let it sizzle gently for 1–2 minutes to warm through and begin melting slightly.

Crack the Eggs:

  • Create two small wells in the feta-pesto mixture and crack an egg into each. Cover with a lid and cook for 4–5 minutes, or until whites are set and yolks are cooked to your liking.

Toast and Assemble:

  • Toast your bread. Optionally, top with sliced avocado.

Serve:

  • Gently slide the pesto-feta eggs onto the toast. Season with black pepper, chili flakes (if desired), and garnish with fresh herbs or microgreens.

Notes

  • Want more heat? Stir chili crisp or Calabrian chili paste into the pesto.
  • Vegan option: use vegan feta and egg substitute.
  • Great with sourdough or rye bread.
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