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Fried Eggs with Burrata, Greens & Pesto

Author: Norr
Serves: 2

Make your next brunch a little brighter with these fried eggs.

Your next brunch just got a little brighter. Delicious herbs come together over perfectly-cooked eggs with burrata, arugula, olives, pesto, and crushed red pepper flakes for a spicy kick.


2 tablespoons extra virgin olive oil, plus more for finishing
4 large eggs
½ teaspoon flaky sea salt
¼ teaspoon freshly ground black pepper
2 pieces or 6-oz. fresh burrata cheese, torn
½ cup or handful of arugula, spinach, or baby kale – or mix, torn
½ cup pitted kalamata olives, crushed
2-3 tablespoons pesto
Pinch of crushed red pepper flakes, for finishing
If desired, slices of Ken’s Artisan Boule bread, toasted (or bread of choice)


  1. Over medium heat, oil a cast iron skillet using your extra virgin olive oil.
  2. Crack all four eggs gently into the pan separating each as much as possible without breaking the yoke. Top eggs with half the flaky salt and pepper.
  3. Fry eggs until desired doneness. Remove immediately from heat.
  4. Time to assemble! Top with greens, fresh burrata cheese, and olives.
  5. Lastly, drizzle the pesto over the top. Finish with a drizzle of olive oil, the remainder of your flaky salt and a generous sprinkle of crushed red pepper flakes.
  6. If desired, serve eggs over toasted bread.