Pesto Fried Eggs with Burrata Toast
Pesto fried eggs with burrata toast turns simple sourdough, eggs, and pesto into a creamy, crisp, cafe style meal in about 15 minutes.
This recipe is fast enough for a weekday breakfast but special enough for brunch. The pesto sizzles in the pan, the eggs pick up savory basil flavor, and the torn burrata melts softly into the hot toast.
Why You’ll Love This Recipe
- Big flavor with few ingredients: Basil pesto seasons the eggs as they cook, so every bite tastes rich and fresh.
- Crisp, creamy, and runny: Toasted sourdough gives crunch, burrata adds a milky center, and the egg yolk turns into a simple sauce.
- Quick from scratch meal: You can make all 4 servings in about 15 minutes with one skillet and a toaster.
- Naturally balanced: Eggs and burrata add protein, while tomatoes and arugula bring freshness, color, and light peppery bite.
Fabian’s Budget and Health Tip: Use a smaller amount of good pesto and stretch it with olive oil. A spoonful of olive oil helps the pesto move around the pan and keeps the eggs from sticking. You get the same basil garlic flavor without using half the jar. If burrata costs too much, use fresh mozzarella torn into pieces and add a spoonful of plain Greek yogurt for extra creaminess.
Ingredients (Serves 4)
- 4 large slices sourdough bread, about 12 oz (340 g)
- 4 large eggs
- 1/3 cup basil pesto (80 g)
- 8 oz burrata (225 g)
- 1 cup cherry tomatoes, halved (150 g)
- 2 packed cups arugula (40 g)
- 2 teaspoons olive oil (10 ml), plus more for finishing if needed
- 1/2 teaspoon salt (3 g), or to taste
- 1/4 teaspoon black pepper (1 g), or to taste
Step-by-Step Instructions
1. Toast the Sourdough
Toast the sourdough slices until the edges feel crisp and the centers stay slightly chewy. The bread should smell warm and nutty. If your slices are thick, toast them twice on a lighter setting so they crisp without burning.
2. Prep the Fresh Toppings
Halve the cherry tomatoes and place them in a small bowl. Add a tiny pinch of salt and black pepper. Let them sit while you cook the eggs. The salt pulls out a little juice, which makes the tomatoes taste sweeter.
3. Warm the Pesto
Set a nonstick skillet over medium low heat. Add the olive oil and pesto. Stir gently for about 20 seconds, just until the pesto loosens and smells like basil and garlic. Do not let it smoke. If the pesto looks dry, add another small drizzle of olive oil.
4. Fry the Eggs in the Pesto
Crack the eggs into the pesto. Leave a little space between each egg if your pan allows it. Cook until the whites turn opaque and the edges begin to sizzle softly in the green oil. Spoon a little warm pesto over the whites to help them set. Keep the yolks runny, or cook longer if you like firm yolks.
5. Build the Burrata Toasts
Tear the burrata into soft pieces and spread it over the hot sourdough. The cheese should slump into the toast and turn glossy. Slide one pesto fried egg onto each slice. Scrape any extra pesto from the pan over the top so none of that flavor gets left behind.
6. Finish and Serve
Top each toast with cherry tomatoes and a small handful of arugula. Add a light drizzle of olive oil, a pinch of salt, and a few grinds of black pepper. Serve right away while the toast is crisp, the burrata is cool and creamy, and the egg is still warm.
Expert Troubleshooting and FAQs
Can I use store bought pesto?
Yes. Store bought pesto works well here. Choose one with basil, olive oil, garlic, and cheese high on the ingredient list. If it tastes very salty, use less salt at the end.
Why did my pesto turn dark in the pan?
The heat was likely too high. Pesto can scorch fast because basil and cheese are delicate. Cook over medium low heat and add the eggs as soon as the pesto smells fragrant.
How do I keep the egg whites from staying runny?
Use a lid for the last 30 to 60 seconds of cooking. The trapped steam sets the whites while keeping the yolks soft. Watch closely so the yolks do not overcook.
What can I use instead of burrata?
Fresh mozzarella is the easiest swap. Ricotta also works if you want a softer spread. For a sharper flavor, use goat cheese in small spoonfuls.
Can I make this without sourdough?
Yes. Use any sturdy bread that can hold the toppings. Whole grain bread, ciabatta, or thick country bread all work. Avoid very soft sandwich bread because it can turn soggy under the burrata and egg.
Estimated Nutritional Facts
Per serving, based on 1 toast with 1 egg:
- Calories: about 540
- Protein: about 22 g
- Carbs: about 39 g
- Fats: about 35 g
Pesto Fried Eggs with Burrata Toast
Ingredients
- 4 large slices sourdough bread, about 12 oz (340 g)
- 4 large eggs
- 1/3 cup basil pesto (80 g)
- 8 oz burrata (225 g)
- 1 cup cherry tomatoes, halved (150 g)
- 2 packed cups arugula (40 g)
- 2 teaspoons olive oil (10 ml), plus more for finishing if needed
- 1/2 teaspoon salt (3 g), or to taste
- 1/4 teaspoon black pepper (1 g), or to taste
Instructions
- 1. Toast the Sourdough. Toast the sourdough slices until the edges feel crisp and the centers stay slightly chewy. The bread should smell warm and nutty. If your slices are thick, toast them twice on a lighter setting so they crisp without burning.
- 2. Prep the Fresh Toppings. Halve the cherry tomatoes and place them in a small bowl. Add a tiny pinch of salt and black pepper. Let them sit while you cook the eggs. The salt pulls out a little juice, which makes the tomatoes taste sweeter.
- 3. Warm the Pesto. Set a nonstick skillet over medium low heat. Add the olive oil and pesto. Stir gently for about 20 seconds, just until the pesto loosens and smells like basil and garlic. Do not let it smoke. If the pesto looks dry, add another small drizzle of olive oil.
- 4. Fry the Eggs in the Pesto. Crack the eggs into the pesto. Leave a little space between each egg if your pan allows it. Cook until the whites turn opaque and the edges begin to sizzle softly in the green oil. Spoon a little warm pesto over the whites to help them set. Keep the yolks runny, or cook longer if you like firm yolks.
- 5. Build the Burrata Toasts. Tear the burrata into soft pieces and spread it over the hot sourdough. The cheese should slump into the toast and turn glossy. Slide one pesto fried egg onto each slice. Scrape any extra pesto from the pan over the top so none of that flavor gets left behind.
- 6. Finish and Serve. Top each toast with cherry tomatoes and a small handful of arugula. Add a light drizzle of olive oil, a pinch of salt, and a few grinds of black pepper. Serve right away while the toast is crisp, the burrata is cool and creamy, and the egg is still warm.
