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Lay's® Pesto Eggs
A delicious recipe where eggs are gently cooked in a fragrant pesto base. Served with crispy Lay’s® for dipping, it’s an unexpected combination that delights the palate.
Original recipe (1×) yields 1 servings
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LAY'S® Classic Potato Chips1 bag1 bag
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Pesto
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strands of basil55
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pinenuts2 tbsp2 tbsp
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olive oil5 tbsp5 tbsp
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parmesan2 tbsp2 tbsp
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clove of garlic11
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Salt
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eggs22
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cherry tomatoes44
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crumbled feta (optional)2 tbsp2 tbsp
Ingredients
-
LAY'S® Classic Potato Chips1 bag1 bag
-
Pesto
-
strands of basil55
-
pinenuts2 tbsp2 tbsp
-
olive oil5 tbsp5 tbsp
-
parmesan2 tbsp2 tbsp
-
clove of garlic11
-
Salt
-
eggs22
-
cherry tomatoes44
-
crumbled feta (optional)2 tbsp2 tbsp
Cooking Guide
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Toast the pine nuts in a dry pan.
Grind up the toasted pine nuts with olive oil, basil, and garlic in a pestle and mortar.
Grate in the parmesan and add salt, then continue to grind in the pestle and mortar till you get a pesto consistency.
Once the pesto is ready, heat up a pan and spoon in the pesto.
Break the eggs into the pan, on top of the pesto.
Season with salt and cook the eggs sunny-side up.
Once it’s ready, place the eggs on top of a plate of Lay’s® Chips
Sprinkle on some optional feta.
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Made with
LAY'S® Classic Potato Chips
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