Ingredients
Scale
- 2 large eggs
- 1/4 cup liquid egg whites
- 2 tablespoons high-quality basil pesto
- 1 pinch red pepper flakes
- Salt and black pepper to taste
- Optional: 1 tablespoon crumbled feta or goat cheese
Instructions
- Place a small non-stick skillet over medium-low heat. It is important not to use high heat, as the oil in the pesto can smoke and the basil can turn bitter if it burns.
- Add two tablespoons of pesto to the center of the pan. Use the back of a spoon to spread it into a thin, even circle about the size of the area your eggs will cover. Let it warm up for about 30 seconds until it becomes fragrant.
- Carefully crack the two whole eggs directly onto the bed of pesto. Immediately pour the 1/4 cup of egg whites into the gaps around the whole eggs. This creates a larger, high-protein base for the dish.
- Cover the pan with a lid for 2 to 3 minutes. This helps the egg whites set quickly while keeping the yolks soft. Once the whites are opaque, remove the lid and season with a pinch of salt, pepper, and red pepper flakes.
- If you are using cheese, sprinkle the feta or goat cheese over the top during the last 30 seconds of cooking. Slide the eggs onto a plate or a piece of toast and enjoy immediately.
- Cook Time: 7 minutes