Pesto eggs completely changed my quick breakfast routine. The first time I tried the viral stovetop version, the pesto burned before the whites set, and I ended up with oily, uneven eggs. I wanted that rich basil flavor without babysitting a skillet. So I tested pesto eggs in the air fryer three ways, different temperatures, ramekin vs. basket, covered vs. uncovered. This temperature finally solved the overcooked yolk issue while keeping the pesto fragrant instead of bitter. Now I get perfectly set whites and creamy centers every time.
Why This Air Fryer Pesto Eggs Recipe Works
Most pesto eggs recipes are made on the stovetop over medium heat for about 3–5 minutes, but pesto can scorch quickly because of the oil and cheese. Using the air fryer creates steady circulating heat, so the eggs cook evenly without constant monitoring.
After testing different settings, I discovered that 350°F (175°C) gives the best balance, set whites, jammy yolks, and pesto that stays vibrant. Cooking the eggs in a small dish also prevents spreading and keeps the pesto underneath the egg, where it gently bubbles instead of frying aggressively. This air fryer pesto eggs method is cleaner, more consistent, and perfect for small-batch breakfasts.
Timing for Air Fryer Pesto Eggs
Prep Time: 2 minutes
Cook Time: 4–6 minutes
Total Time: 8 minutes
Ingredients for Air Fryer Pesto Eggs
You only need a handful of simple ingredients.
Main:
- 2 large eggs
- 2 tablespoons basil pesto (store-bought or homemade)
- 1 tablespoon shredded mozzarella or crumbled feta (optional)
- Pinch of salt (if pesto isn’t very salty)
- Freshly cracked black pepper, to taste
For Serving (Optional):
- 2 slices sourdough or whole-grain toast
- Sliced avocado
- Red pepper flakes
- Cherry tomatoes
How to Make Pesto Eggs in the Air Fryer
- Preheat your air fryer to 350°F (175°C) for 3 minutes.
- Spoon 1 tablespoon of pesto into the bottom of each small oven-safe ramekin or air fryer-safe dish, spreading it evenly.
- Crack one egg directly over the pesto in each dish.
- Sprinkle lightly with black pepper and cheese if using.
- Place the ramekins in the air fryer basket.
- Air fry at 350°F (175°C) for 4–6 minutes, until the whites are fully set and opaque. The yolk should jiggle slightly for a jammy center.
- For firmer yolks, cook an additional 1–2 minutes.
- Carefully remove (the dishes will be hot) and serve immediately over toast or with avocado.
Tips for Perfect Air Fryer Pesto Eggs
- Use ramekins: Cracking eggs directly into the basket can cause spreading. A small dish keeps the shape neat.
- Watch at 4 minutes: Air fryer models vary. Smaller units may cook faster.
- Don’t overcrowd: Leave space around the dishes for proper air circulation.
- Avoid high heat: Temperatures above 375°F (190°C) can cause the pesto to brown too quickly.
- Yolk control: Slight jiggle means jammy; fully firm center means hard-set.
- Salt carefully: Pesto and feta are already salty—taste before adding more.
Storing and Reheating Pesto Eggs
Storage: These are best fresh, but you can refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Air fry at 300°F (150°C) for 2–3 minutes until warmed through. Avoid overheating or the yolk will harden.
Variations:
- Add a sprinkle of parmesan before cooking for extra crisp edges.
- Swap basil pesto for sun-dried tomato pesto.
- Add halved cherry tomatoes under the egg for extra moisture.
- Serve over cottage cheese or Greek yogurt instead of toast for a lower-carb option.
Conclusion
Air fryer pesto eggs are now my go-to when I want something quick but flavorful. The steady heat keeps the pesto from burning and the yolks perfectly creamy. Once you try this method, it’s hard to go back to the stovetop version.
