What Robin Eats

Terms Of ServicePrivacy Policy

Powered by Jupiter

Pesto Eggs with Warm Salad | What Robin Eats

Pesto Eggs with Warm Salad

Pesto Eggs with Warm Salad

5 mins prepServes 1

Feeling trendy with pesto eggs on a warm arugula salad, served with sourdough toast and air-fried carrots. A delicious and easy meal, inspired by a Costco pesto recommendation.

1 servings

What you need

egg

pesto

balsamic vinegar

1 splash balsamic vinegar

fine sea salt

1 pinch fine sea salt

sourdough bread

1 slice sourdough bread

salad greens

1 bunch salad greens

egg white

lemon juice

1 splash lemon juice

butter

carrot

Checkout experience

Shop ingredients

Instructions

Make your Pesto Eggs by adding 1-2 tablespoons of pesto to a hot pan and then adding in your eggs. Let the eggs cook until desired doneness. Fix your warm salad by tossing together the arugula, sea salt, balsamic vinegar, and lemon olive oil. Add the air fried carrots and cooked pesto eggs on top of the greens. Serve with a side of sourdough toast with butter for dipping.

View original recipe

More recipes

Sticky Date Pumpkin Bread

Pecan pie brownies

Pumpkin cookie butter latte

Trader Joe’s pumpkin bread healthy dupe

Pistachio and blackberry jam olive oil loaf

Healthy Starbucks Pumpkin Spice Chai

Iced Maple Chai Matcha

Fudgy salted peanut brownies, gluten-free & dairy-free

Starbucks pumpkin cream matcha, healthy dupe

Chocolate date crunch bark

Starbucks pumpkin cold foam - healthy dupe

Peach cobbler chia seed pudding