Pesto Potatoes and Eggs is a delicious and savory dish that combines crispy potatoes with the rich flavor of pesto and perfectly cooked eggs. It's a satisfying breakfast or brunch option that's sure to impress.
Ingredients: 2 medium potatoes, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup pesto sauce. 4 large eggs. 2 tablespoons grated Parmesan cheese. Fresh basil leaves for garnish.
Instructions: Heat the olive oil in a skillet over medium heat. Add the diced potatoes and season with salt and pepper. Cook until they are golden brown and tender, stirring occasionally, about 10-12 minutes. While the potatoes are cooking, beat the eggs in a bowl and set aside. Once the potatoes are cooked, reduce the heat to low and pour the pesto sauce over them. Stir to coat the potatoes evenly with the pesto. Pour the beaten eggs over the pesto-coated potatoes in the skillet. Cook without stirring for a few minutes until the edges begin to set. Sprinkle the grated Parmesan cheese evenly over the top of the eggs and potatoes. Cover the skillet and continue cooking for another 4-5 minutes, or until the eggs are fully cooked but still slightly runny in the center. You can cook longer if you prefer your eggs well-done. Remove the skillet from heat and let it sit for a minute to allow the residual heat to finish cooking the eggs. Garnish with fresh basil leaves and serve hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
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