Pesto Egg in a Hole Recipe

Whizz up the freshest home-made pesto to serve with a soft egg, bacon bits and fried bread for a hearty breakfast.



Prep Time

5 minutes

Cooking Time

10 minutes



Recipe Ingredients

  • 2 packs (30g each) SPAR Freshline Basil
  • ⅓ cup SPAR Extra Virgin Olive Oil
  • 1 SPAR Freshline Lemon juiced
  • 3 tbsp sunflower seeds, toasted
  • 2 cloves SPAR Freshline Garlic
  • 1½ tsp salt, to season
  • ½ tsp pepper, to season
  • 2 slices SPAR Freshline white sandwich bread
  • 2 SPAR Freshline Eggs

Optional: Bacon bits to sprinkle over the egg

Recipe Method

  1. Add the basil, olive oil and lemon juice into a blender jug or a bowl if you are using a hand blender. Add the garlic and toasted sunflower seeds and pulse for 20 seconds or until smooth. Add ½ teaspoon each of salt and pepper to season. 
  2. Spread 2 tbsp of pesto onto the bread. Using a cookie cutter, cut a hole into the centre of the bread. Keep the circular bread cut-outs for later.
  3. Place the bread slices in a medium non-stick frying pan. Crack an egg into the bread hole and cook for about 6 -8 minutes or until the egg is cooked to your liking.
  4. Toast the circular bread cut-outs in a non-stick pan until crispy.
  5. Serve hot with an extra spoonful of pesto and bacon bits. Use the bread cut-outs to dip into the soft egg yolk.

Hints & Tips

Leftover pesto can be refrigerated for up to 5 days in an airtight container.