Pesto Eggs Breakfast Bowls with sweet potatoes, greens, cherry tomatoes, and feta is a nourishing, balanced meal – a beautiful way to start the day! Crispy pesto eggs make these breakfast bowls an absolute dream.
Similar to the Baked Feta Pasta recipe I posted a couple of months back, these Pesto Eggs Breakfast Bowls are inspired by a TikTok video gone viral.
You see, someone cooked eggs in pesto sauce, the crowd went wild, and now pesto eggs are a proper THING.
And for a good reason. I tried it…LOVED it.
Crispy egg whites with perfectly runny yolk surrounded by a beautiful blanket of steamy crispy pesto sauce? I just don’t see how anyone could turn down this display of pure delight!
For me, breakfast always involved vegetables, and is never quite as simple as eggs, so I took the concept and ran with it straight into a big breakfast bowl.
Boiled sweet potato, wilted greens in pesto sauce, eggs in pesto, some cherry tomatoes and a sprinkle of feta cheese make these well-balanced bowls a nourishing way to start the day.
If you experienced my Sweet Potato Breakfast Bowls with Greens and Avocado many moons ago, the concept is very similar here!
Let’s dive right into the contents of these bowls – they’re such a fabulous way to start the day!
Ingredients for Pesto Eggs Breakfast Bowls:
Eggs: You’ll need however many eggs you feel like cooking! I recommend two per person, so if you’re serving two, make 4.
Pesto Sauce: You’ll need about 2 to 3 tablespoons of pesto sauce per egg you cook. I used my homemade Basil Pesto Sauce Recipe, but you can easily go with store-bought pesto to minimize prep.
Sweet Potato: Sweet potatoes are packed with complex carbohydrate, potassium, vitamins, and are incredibly satiating! This superfood is a glorious source of carbohydrate, and a lovely way to balance out any meal. I either roast or boil my sweet potatoes – for these bowls, I boiled them, allowed them to cool, then sliced them. You can easily cook the sweet potatoes a few days ahead of time!
Greens: Adding more fiber and nutrients to the meal, I sautéed some spring greens I had in the refrigerator using pesto sauce instead of oil. You can go with spinach, chard, kale, mixed greens, or skip the greens altogether.
Cherry Tomatoes: Sweet, tangy cherry tomatoes add a nice fresh pop of juiciness and freshness to the meal! If you prefer sun-dried tomatoes, feel free to use those instead.
Feta Cheese: Ooh la laaaa, cheese always makes everything better! I absolutely love feta cheese, but you can skip it or swap it for cheddar, mozzarella, etc.
Optional Adds:
Avocado, green onion, caramelized onions, roasted veggies, bacon, breakfast sausage, brown rice, black beans, salsa, cheddar cheese, etc.
Let’s Talk Protein:
Truth be told, I typically have more protein than eggs provide for breakfast – I would need to eat 5 to get the amount of protein I want, but that’s a lot more fat than I’m looking for in one meal. So I ate some leftover ground elk along with these pesto eggs.
Feel free to add breakfast sausage, bacon, and/or leftover chicken for a bigger boost of protein.
How to Make Pesto Eggs:
Begin by cooking the sweet potato using any method you desire. I boil mine for about 30 to 35 minutes, until it is nice and tender. I then slice it into rounds.
Add 2 to 3 tablespoons of homemade or store-bought pesto sauce to a small non-stick skillet and heat to medium-high.
Once the pesto has a good sizzle going, crack an egg into the center of it.
Allow the egg to cook, undisturbed, until the white has completely set up and the yolk is still runny. Remove the skillet from the heat and use a spatula to transfer the pesto egg to a plate or bowl. Whip any burned pesto sauce out of the skillet and repeat for however many pesto eggs you would like, using new pesto sauce each time!
Once you’re finished making the pesto eggs, add another 1 to 2 tablespoons of pesto sauce to the skillet and add the greens. Cook, stirring occasionally, until wilted, about 2 minutes.
Serve pesto eggs with cooked sweet potato, wilted greens, cherry tomatoes, a drizzle of pesto sauce, and a sprinkle of feta cheese. Add black pepper and sea salt to taste.
So that’s it for this pesto eggs adventure! I hope you love these simple, nutrient-packed breakfast bowls as much as I do!
If you’re a pesto lover, be sure to check out my Pesto Chicken and Broccoli and my Pesto Chicken Omelette.
Enjoy these crispy little lumps of perfect yolk goo!
Ingredients
- 4 eggs
- ¼ cup to ½ cup pesto sauce + more for serving and cooking the greens
- 1 large sweet potato
- 2 big handfuls of spinach, kale, or mixed greens
- ½ cup cherry tomatoes
- ¼ cup feta cheese
- Black pepper and sea salt to taste
Instructions
- Begin by cooking the sweet potato using any method you desire. I boil mine for about 30 to 35 minutes, until it is nice and tender. I then slice it into rounds.
- Add 2 to 3 tablespoons of homemade or store-bought pesto sauce to a small non-stick skillet and heat to medium-high.
- Once the pesto has a good sizzle going, crack an egg into the center of it.
- Allow the egg to cook, undisturbed, until the white has completely set up and the yolk is still runny. Remove the skillet from the heat and use a spatula to transfer the pesto egg to a plate or bowl. Whip any burned pesto sauce out of the skillet and repeat for however many pesto eggs you would like, using new pesto sauce each time!
- Once you’re finished making the pesto eggs, add another 1 to 2 tablespoons of pesto sauce to the skillet and add the greens. Cook, stirring occasionally, until wilted, about 2 minutes.
- Serve pesto eggs with cooked sweet potato, wilted greens, cherry tomatoes, a drizzle of pesto sauce, and a sprinkle of feta cheese. Add black pepper and sea salt to taste.
Nutrition
