There’s something about pesto eggs that feels like such a clever little breakfast upgrade. It takes a few simple ingredients you probably already have in the kitchen and turns them into something that feels café-worthy in minutes. The pesto becomes the cooking oil for the eggs, creating crispy, herby edges while the avocado adds creaminess underneath.
This recipe came about from one of those mornings when I wanted something quick but didn’t want another boring piece of toast. The combination of warm pesto-fried eggs, creamy avocado and crunchy whole wheat toast is simple, satisfying and packed with flavour. If you love easy breakfast recipes, this one sits perfectly alongside my Avocado, Tapenade & Egg Toast, Goats’ Cheese & Avocado On Toast and Avocado, Feta & Pomegranate Toast as another quick favourite.
Why You’ll Love This Recipe
- Ready in 10 minutes — a quick breakfast or lunch that needs minimal prep and only one pan.
- Full of flavour — cooking the eggs in pesto creates a delicious herby, savoury coating.
- Balanced and filling — avocado provides healthy fats, while eggs add protein to keep you satisfied.
- Simple ingredients — just four main ingredients create a seriously tasty meal.
- Vegetarian and naturally dairy-free adaptable — easy to customise depending on your dietary needs.
Ingredients
Serves 4
Pesto — use a good-quality basil pesto for the best flavour. It becomes the perfect cooking base for the eggs.
Eggs — fried directly in the pesto until cooked exactly how you like them. Runny yolks work beautifully here.
Ripe avocado — mashed until creamy and spread over the toast for the perfect base.
Whole wheat bread — adds texture and extra fibre, but sourdough or seeded bread also works well.
Salt and pepper — simple seasoning to bring all the flavours together.
What You Need to Do
- Heat the pesto in a non-stick skillet over medium heat until warmed through and slightly sizzling.
- Crack the eggs directly into the pesto and cook until the whites are set and the yolks are cooked to your preference.
- Meanwhile, toast the bread and mash the avocado with a fork. Divide the mashed avocado evenly between the four slices of toast.
- Place the pesto eggs on top of the avocado toast, season with salt and pepper, and serve immediately.
Tips & Variations
Use fresh pesto if possible: A good-quality pesto makes a huge difference here as it becomes part of the flavour of the eggs.
Make it spicy: Add chilli flakes, a drizzle of hot honey or a pinch of red pepper flakes for a little heat.
Add extra protein: Top with smoked salmon, cottage cheese or extra eggs for a higher-protein breakfast.
Try different bread: Sourdough, rye or seeded bread all work beautifully with the creamy avocado topping.
Add fresh toppings: A sprinkle of basil leaves, microgreens, cherry tomatoes or feta cheese can take this toast to the next level.
Looking for more quick breakfast ideas? Try my healthy breakfast toast recipes collection for more simple and satisfying ways to start your day.
Frequently Asked Questions
Can I make pesto eggs ahead of time?
This recipe is best enjoyed fresh, but you can prepare the mashed avocado and toast just before serving. The pesto eggs only take a few minutes to cook, so they’re best made right before eating.
Can I use homemade pesto?
Absolutely. Homemade basil pesto works beautifully and often has an even fresher flavour than shop-bought versions.
Can I make this recipe dairy-free?
Yes. Choose a dairy-free pesto or homemade pesto made without Parmesan to keep this recipe dairy-free.
What can I use instead of avocado?
Creamy hummus, ricotta, smashed peas or cream cheese make great alternatives if you don’t have avocado available.
Ingredients
- 4 tbsp pesto
- 4 eggs
- 1 ripe avocado
- 4 slices whole wheat bread toasted
- Salt and pepper to taste
Instructions
- Heat the pesto in a non-stick skillet over medium heat.
- Crack the eggs into the pan and fry until cooked to your liking.
- Meanwhile, toast the bread and mash the avocado.
- Divide the mashed avocado between the four slices of toast.
- Top with the pesto eggs, season with salt and pepper, and serve immediately.
Notes
Nutrition
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