Preparation Time
Serves 1 Prep Time, 2 minutes


  • 2 Eggs
  • 1/4 ┬áCup Pine Nuts
  • 1/4 Cup Basil
  • 1/4 Cup Parmesean Cheese (from block)
  • 2 Tbsp. Extra Virgin Olive Oil



  1. Fill an egg poacher with 1/2 inch water.
  2. Bring the water to a boil with top on.
  3. Reduce heat.
  4. Crack the eggs into the poacher. Place lid back on.
  5. Cook eggs to your liking, 5 minutes for soft boiled, 10 minutes for hard boiled.
  6. Spoon the eggs out of the poacher and transfer to a serving bowl.
  7. Meanwhile, place the pine nuts, basil, parmesan, and olive oil in a small blender. Blend until well combined and smooth.
  8. Place 1 tsp. of pesto on each egg.
  9. Salt and pepper to taste.