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Pesto, Egg & Potato Skillet
Feinauer Family Recipe

Pesto, Egg & Potato Skillet

From the kitchen of Ben Feinauer
Prep10 mins
Cook20 mins
Total30 min
Yield2 servings

Ingredients

Scaled for 2 servings · Tap an ingredient to check it off

Directions

Prep 10 mins · Cook 20 mins · Total 30 min

  1. Step 1
    Heat olive oil in a skillet over medium heat.
  2. Step 2
    Add diced potatoes and cook until tender and golden brown.
  3. Step 3
    Make wells in the potatoes, crack an egg into each well, and spoon pesto on top.
  4. Step 4
    Cover and cook until egg whites are set and yolks reach desired doneness.
  5. Step 5
    Season with salt and pepper and serve warm.

Tips for success

  • Serve with warm crusty bread or toast.

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Main photoFrom Ben Feinauer

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Feinauer Family Recipe

Pesto, Egg & Potato Skillet

From the kitchen of Ben Feinauer

Prep: 10 mins·Cook: 20 mins·Yield: 2 servings

Ingredients

  • 2 potatoes (diced)
  • 4 eggs
  • ¼ cup basil pesto
  • 1 tbsp olive oil
  • ½ salt and pepper (to taste)

Directions

  1. Heat olive oil in a skillet over medium heat.
  2. Add diced potatoes and cook until tender and golden brown.
  3. Make wells in the potatoes, crack an egg into each well, and spoon pesto on top.
  4. Cover and cook until egg whites are set and yolks reach desired doneness.
  5. Season with salt and pepper and serve warm.

Cook's Notes

  • Serve with warm crusty bread or toast.