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Pesto Eggs on Avocado Toast

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Course: Breakfast
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4 Servings
Calories: 295kcal

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

Choose your pesto: A fresh basil pesto gives the best flavour, but sun-dried tomato pesto also works well.
Cook your eggs your way: Keep the yolks runny for a richer toast topping or cook longer for fully set eggs.
Add extra flavour: Finish with chilli flakes, fresh basil or a squeeze of lemon juice.
Pick a good bread: Whole wheat, sourdough or seeded bread all add great texture.
Serve immediately: The contrast between warm pesto eggs and creamy avocado is best when freshly made.

Nutrition

Calories: 295kcal | Carbohydrates: 19g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 186mg | Sodium: 410mg | Potassium: 430mg | Fiber: 5g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 2.1mg