Image
Spicy Pesto Eggs on RUFFLES® Original Potato Chips
Kick-start your breakfast or brunch with these spicy herbed eggs. Serve over RUFFLES® chips for a decadent, savory crunch!
Original recipe (1×) yields 2 servings
-
chili oil, divided3 tbsp3 tbsp
-
basil pesto1/4 cup1/4 cup
-
eggs44
-
salt1/2 tsp1/2 tsp
-
black pepper1/4 tsp1/4 tsp
-
RUFFLES® Original Potato Chips2 cups2 cups
-
chopped fresh parsley (optional)2 tbsp2 tbsp
-
hot pepper flakes1/2 tsp1/2 tsp
-
Energy
Total: 371.28 kcal
-
Fat
Total: 42 g
-
Saturated
Total: 3.0933 g
-
Trans
Total: 0.1659 g
-
Monounsaturated
Total: 26.5759 g
-
Polyunsaturated
Total: 11.8196 g
-
Vitamin E
Total: 7.3332 mg
-
Vitamin K
Total: 29.946 µg
Ingredients
-
chili oil, divided3 tbsp3 tbsp
-
basil pesto1/4 cup1/4 cup
-
eggs44
-
salt1/2 tsp1/2 tsp
-
black pepper1/4 tsp1/4 tsp
-
RUFFLES® Original Potato Chips2 cups2 cups
-
chopped fresh parsley (optional)2 tbsp2 tbsp
-
hot pepper flakes1/2 tsp1/2 tsp
-
Energy
Total: 371.28 kcal
-
Fat
Total: 42 g
-
Saturated
Total: 3.0933 g
-
Trans
Total: 0.1659 g
-
Monounsaturated
Total: 26.5759 g
-
Polyunsaturated
Total: 11.8196 g
-
Vitamin E
Total: 7.3332 mg
-
Vitamin K
Total: 29.946 µg
Cooking Guide
Image
In large skillet set over medium heat, add 2 tbsp oil. Add pesto and cook, stirring frequently, for 1 to 2 minutes or until warmed through and blended.
Crack eggs into skillet and season with salt and pepper. Cook, undisturbed, for 5 to 7 minutes or until whites are set and yolks have reached desired doneness.
Divide RUFFLES® Original Chips evenly between 2 serving plates. Top evenly with spicy pesto eggs. Drizzle with remaining oil and garnish with parsley (if using) and hot pepper flakes.
Share
Save
Made with
RUFFLES® Original Potato Chips
Ratings & Reviews
No comments available.
