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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® Classic1 bag1 bag
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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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SaltTo tasteTo taste
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Eggs22
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Cherry tomatoes44
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Crumbled feta (optional)2 tbsp2 tbsp
Ingredients
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LAY'S® Classic1 bag1 bag
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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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SaltTo tasteTo taste
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Eggs22
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Cherry tomatoes44
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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
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