Pesto Asparagus Egg Skillet

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 large or 4 small servings 1x




3/4 pound asparagus, untrimmed

1 teaspoon olive oil

3 to 4 tablespoons homemade or store-bought pesto

4 large Pete and Gerry's Organic Eggs


3 tablespoons homemade toasted bread crumbs

Veg-friendly parmesan, for topping

Chili flakes, if desired


Hold the untrimmed end of the asparagus and using a vegetable peeler, shave the asparagus (video here). Heat a 12" skillet over medium-low heat. Add the olive and coat the bottom of the pan. Place the asparagus in the pan along with the pesto and toss until the asparagus is well coated.

Cook the asparagus for about 1 minute then create four spaces for the eggs. Crack an egg into each space. Cook until the whites are set and the yolks are to your desired firmness; 10 to 15 minutes. If the whites are not firming up, cover the pan. Or heat a small amount of oil in a separate pan and spoon over the egg whites.

Before serving, sprinkle with the bread crumbs,  grated parmesan, and/or chili flakes.


Tips + Tricks: I make homemade bread crumbs by tearing pieces of old bread into pieces. Bake at 425˚F for about 15 to 20 minutes until crisp and golden. Let cool slightly and pulse in a food processor or blender.

Use up leftover ingredients: asparagus, pesto, eggs