Pesto Skillet Eggs with Toast Soldiers

Serves 2 · 8 min prep · 12 min cook

Ingredients

• 4 large eggs
• 3 tablespoons basil pesto
• 2 tablespoons heavy cream
• 1/2 cup halved cherry tomatoes
• 1 cup fresh baby spinach
• 1 minced garlic clove
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• 2 thick slices sourdough bread
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• pinch red pepper flakes

Instructions

1. 1Set a 10-inch nonstick skillet over medium heat and add the olive oil. When the oil shimmers, stir in the minced garlic and cook just until fragrant and lightly golden, about 30 seconds.
2. 2Add the halved cherry tomatoes and cook, stirring occasionally, until they soften and release some juices, 2 to 3 minutes.
3. 3Stir in the baby spinach and cook until just wilted, about 1 minute. Season lightly with salt and black pepper.
4. 4Lower the heat to medium-low. Spoon the pesto into the skillet and swirl in the heavy cream until a loose, glossy sauce forms and begins to gently bubble.
5. 5Use a spoon to make four shallow wells in the sauce. Crack one egg into each well. Sprinkle the tops of the eggs with salt, black pepper, and red pepper flakes.
6. 6Cover the skillet with a lid and cook until the egg whites are fully set but the yolks are still runny and jammy, 4 to 6 minutes. For firmer yolks, cook 1 to 2 minutes longer.
7. 7While the eggs cook, toast the sourdough slices until deep golden and crisp. Cut each slice into long, narrow soldiers for dipping.
8. 8Uncover the skillet, shower the eggs with grated Parmesan, and let the cheese melt for 30 seconds off the heat.
9. 9Divide the skillet eggs and sauce between two plates. Serve immediately with the toast soldiers alongside for scooping up the pesto cream and runny yolks.