If you love Eggs Benedict and the flavors of Italy, then you’ll love this dish. The pesto and marinara add tons of fresh flavor and moisture, while the egg and cheese are salty, savory and satisfying.
Breakfast is probably my favorite meal of the day – I just love all the varieties of breakfast recipes that are available. You can go light & healthy or you can go with “comfort food”…or you can do a combo of both
If you love Eggs Benedict and the flavors of Italy, then you’ll love this dish. The pesto and marinara add tons of fresh flavor and moisture to make it taste light, while the egg and cheese are salty, savory and satisfying. It’s comfort food – for breakfast!
Since we have this meal regularly, I just use our favorite store-bought marinara and pesto, but use whatever you like. Fresh pesto is always better, so definitely use that if you have it! In the summer when my garden was in “full swing”, I was using my spinach and kale pesto recipe (and if you don’t like kale, you can just substitute in an equal amount of spinach and/or basil and it will be fabulous)
Although this recipe doesn’t call for it, you could also add a thin patty of chicken breakfast sausage or even ham under the egg for added protein and flavor. I’ve done it (and my husband prefers it that way), and it’s delish!
Any kind of bread will work, but I find the thickness of ciabatta bread perfect for this recipe. Anything too thick will be to “bready”, and bread that’s too soft doesn’t have enough texture. If you can’t find ciabatta, focaccia would be my second choice.
I like to serve these all at once, and a whoopie pie pan is the perfect vessel for accomplishing this (and I have one anyway for my once-a-month “freezer breakfast sandwich cooking days“). I use it all the time for breakfast sandwiches. They eggs cook at once and are just the right size. That said, can also use a small pan to fry them individually.
Scroll down for the recipe!
- 1 8" ciabatta loaf
- 3 tablespoons olive oil
- 3 medium eggs
- 6 tablespoons marinara sauce
- 6 tablespoons pesto sauce
- ¼ cup Parmesan cheese fresh basil
- 3 tablespoon finely sliced basil leaves
- 1 tablespoon finely chopped chives
- Salt and pepper
- Preheat oven to broil.
- Slice the ciabatta in half horizontally and then vertically into three pieces. This should make six pieces approximately the same size.
- Lay the ciabatta cut side up on a baking pan and brush each piece with a little olive oil. Broil for two to three minutes or until lightly browned. Remove from the oven and set aside to cool for five minutes.
- Turn the oven down to 425 degrees F.
- Spread the three bottom halves of bread with two tablespoons pesto and place on a serving dish.
- Liberally spray a muffin top baking pan with nonstick cooking spray and crack an egg into each cup. Sprinkle with a little salt and pepper.
- Bake the eggs for 8 to 10 minutes or until the whites are set to your liking.
- Remove the eggs from the oven and use a flexible spatula to carefully remove them from the pan.
- Place each egg on top of the pesto.
- Spoon two tablespoons of marinara sauce over each egg and sprinkle with the basil, Parmesan cheese and chives.
- Serve each egg with the top half of the bread for dipping.