Pesto Eggs

A lot of the things I cook are interpretations of meals I’ve had in restaurants and have recreated at home. Inspired by a breakfast I had at the Streamliner Diner in Bainbridge Island, WA, my version of their Green Eggs and Cheese Scramble, I just call Pesto Eggs.


This time of year is perfect for making pesto eggs, as my basil and tomatoes are usually both ready for harvest right at the same time.


It’s actually been consistently warm and sunny in Seattle this Summer, so I am having a great tomato season this year. We have tons of huge, delicious tomatoes right now!



Equipment needed– Food processor

For the pesto: This makes about a half pint/one cup. I only use about half of that for the eggs and freeze or save the rest. If you don’t want leftover pesto, just half the recipe.


2 cups fresh basil
1/2 cup olive oil
1 cup freshly grated parmesan cheese (I use the Pecorino Romano Sheep Parm from Trader Joe’s)
1/4 cup pine nuts
3 garlic cloves

Directions: adapted from the Classic Basil Pesto recipe in Put ’em Up!. I’ve made pesto a bunch of times, and it’s always the same basic ingredients, but the order she does it in is my favorite. If freezing, use a whole cup of oil. I have found that a whole cup makes the eggs too oily if using right away.

Pour the oil in the food processor and then add the garlic cloves. Run until blended. Next add the parmesan and pine nuts. Run until blended. Lastly, add the basil and run until it reaches desired texture. I like mine to still have some small, but recognizable bits of basil in it. Salt and pepper to taste.

For the eggs:


1 tablespoon butter or margarine
6 large eggs
1 large tomato, chopped
1/2 cup pesto
Salt and pepper


Melt butter in a skillet over medium-low heat. I think low and slow is the trick to great scrambles eggs. Stir occasionally with a wooden spoon or spatula, but not too often (just enough to prevent the eggs from sticking to the bottom of the pan or burning). Add tomatoes when eggs are a little over halfway cooked (mostly firmed up, with some running yolks still). Add pesto once eggs are almost all the way cooked (not dry yet). Cook until pesto is warmed up and incorporated and eggs are fluffy.

This is a great breakfast for two, with some leftovers. Having people over? Just double the amount of eggs and use all the pesto. We even made this camping a few weekends ago, so it’s an easy, yet unique breakfast idea for lots of occasions!

One thought on “Pesto Eggs

  1. This looks so yummy! I grow tomatoes too – early girl and cherry tomatoes. Next year I should try some bigger varieties like yours. Thanks for the recipe!

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