Preparation Steps

• Bring a small pot of water to a gentle simmer for poaching eggs, or heat a non-stick skillet over medium heat for frying.
• If poaching: Crack each egg into a small bowl or ramekin. Gently slide the eggs into the simmering water and cook for 3–4 minutes for soft yolks or until desired doneness.
• If frying: Lightly grease the skillet with olive oil. Crack eggs directly into the pan and cook sunny-side up or to your preference, about 2–3 minutes per egg.
• While eggs cook, warm the pesto in a small saucepan over low heat or microwave for 30 seconds to loosen if too thick.
• Once eggs are cooked, transfer them to serving plates. Spoon warm pesto over each egg, sprinkle with red pepper flakes, salt, and pepper.
• Garnish with grated Parmesan and fresh basil leaves before serving immediately.