Fridge Friend recipes
Creamy Basil Pesto Egg Toasties recipe
Golden toasties filled with softly set eggs, melted cheese and fragrant basil pesto, finished with a creamy yoghurt element for a rich, savoury bite. Comforting, quick and ideal for a satisfying brunch or light lunch.
15 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 2 tbsp Greek Yoghurt
- 2 tbsp Basil Pesto
- 4 slices Bread
- 80g Cheddar Cheese
- 20g Butter
| Nutrition | Per serving |
|---|---|
| Calories | 634 kcal |
| Protein | 30 g |
| Carbohydrates | 29 g |
| Fat | 43 g |
| Saturated fat | 20 g |
| Fibre | 2.2 g |
| Sugar | 3.5 g |
| Sodium | 890 mg |
Why this works
A rich, high-protein toastie with substantial saturated fat and energy density, best enjoyed as an occasional meal rather than an everyday lighter option.
High-quality protein. Eggs, Greek yoghurt and cheddar provide a strong protein hit to support satiety and muscle maintenance.
Calcium source. Cheddar and yoghurt contribute useful calcium for bone health, though this also increases saturated fat.
Sodium and saturated fat. Pesto, cheese, butter and bread make this relatively high in salt and saturated fat, which may not suit a heart-healthy pattern.
Method
- Crack the eggs into a bowl, season with salt and black pepper if using, then whisk with the yoghurt until smooth and creamy.
- Stir through the basil pesto so the egg mixture is evenly flavoured.
- Butter one side of each slice of bread, then place two slices butter-side down in a frying pan over a low-medium heat.
- Divide the egg mixture between the bread slices in the pan, then sprinkle the cheese over the top.
- Cover the pan and cook gently for 3-4 minutes, until the base is golden and the egg is just beginning to set.
- Top with the remaining bread slices, butter-side up, and press down lightly to make toasties.
- Cook for another 2-3 minutes on each side, turning carefully, until the bread is crisp and the cheese has melted.
- Slice in half and serve straight away while hot and gooey.
Other Basil Recipes
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