Pesto on Eggs topped with Sugared Pecans is a delicious and beautiful way to serve hard-cooked eggs. Pesto, eggs, smoked paprika, sugared pecans & Panko. Simply Sated
5 from 2 votes
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Pesto on Eggs

A delicious and beautiful way to serve hard-cooked eggs. Pesto, hard-cooked eggs, smoked paprika, honey roasted pecans & Panko crumbs. Recipe inspiration: Southern Living
Course Appetizer, Breakfast, Brunch, Sides
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author Susie Gall

Ingredients

  • 6-12 hard-cooked eggs
  • 1- cup Italian parsley
  • 2- cups basil
  • ¼ cup pine nuts toasted
  • ¾ cup freshly grated Parmesan-Reggiano or Pecorino Cheese
  • 3 cloves garlic crushed
  • Pinch of freshly grated nutmeg
  • ½ teaspoon ground black pepper
  • ½-¾ cup extra-virgin olive oil
  • Sprinkle of salt taste first and add only if needed
  • -----------------------
  • For topping:
  • Kosher salt if desired
  • Freshly ground black pepper
  • Smoked Paprika
  • Honey Roasted Pecans minced. I love Fresh Gourmet Honey Roasted Pecan Pieces
  • 2 tablespoons Toasted Panko bread crumbs
  • Extra Virgin Oive Oil – for drizzling

Instructions

  1. Follow directions for Hard-Cooked Steamed Eggs (http://www.simplysated.com/hard-cooked-steamed-eggs/).
  2. While eggs are cooking, prepare pesto by placing all pesto ingredients except olive oil in a food processor fitted with the metal blade. Pulse until mixture is coarsely chopped. While pulsing the mixture, drizzle in the oil until fully incorporated and smooth. Set aside. *See notes.
  3. Toast Panko crumbs by mixing the crumbs with ½-teaspoon olive oil. Place the crumbs on a baking sheet and place in a 400F oven for 3 minutes, stir, then cook for 1 minute or until crumbs are golden brown.
  4. Remove from pan to cool.
  5. -----------------------
  6. Assembling the eggs:
  7. Cut each cooked & peeled egg in half lengthwise. Place a dollop of pesto on the yolk. Lightly sprinkle eggs with salt, pepper, smoked paprika, pecans and toasted panko crumbs. Drizzle with extra-virgin olive oil.
  8. Enjoy!

Recipe Notes

If not serving Pesto on Eggs immediately, place pesto in an airtight container until ready to use.
*Pesto can be refrigerated, in an airtight container, & covered by a thin layer of good olive oil, up to one week. It can be kept frozen up to 3 months. Again, be sure to add that thin layer of olive oil on top before freezing pesto.