Why You’ll Love Pesto Eggs Avocado Toast Recipe

Fresh & Flavorful: A rich blend of pesto, honey, and eggs on creamy avocado toast.
Quick & Easy: Ready in just 20 minutes, perfect for a fast and delicious meal.
Customizable: Adjust the number of eggs and toast slices to suit your preference.

Ingredients

(You’ll find the full list of ingredients and measurements below.)

4 pieces of toasted bread
1 tbsp extra-virgin olive oil (for toasting)
2 ripe avocados
2 tbsp extra-virgin olive oil (for pesto)
2 tbsp unsalted butter
4 fried eggs
2 tbsp Pure Clover Honey
½ tsp red pepper flakes
1 tbsp pine nuts
2 cups packed fresh basil leaves
½ cup freshly grated Parmesan cheese (or Parmigiano-Reggiano)
2 cloves garlic, minced
¼ tsp cracked pepper
½ cup extra-virgin olive oil (for pesto)

Directions

Step 1: Prepare the Toast

Toast the bread in a toaster or grill it in a pan with a bit of olive oil (or a combination of olive oil and butter).
If you’re toasting the bread in the oven, drizzle a little olive oil over the bread before mashing the avocado on top.

Step 2: Fry the Eggs

Heat butter in a non-stick skillet over high heat.
Crack one (or two) eggs into a small bowl or ramekin and gently slide them into the skillet.
Reduce the heat to medium-low and cook for about 2 minutes or until the whites are set, but the yolks are still runny.
Gently shake the pan to loosen the eggs.

Step 3: Add Pesto to the Eggs

Flip the eggs and drizzle the pesto sauce around the outer edges of the eggs, allowing some to seep under the eggs.

Step 4: Assemble the Toast

Place the cooked pesto egg over the mashed avocado on the toasted bread.

Step 5: Drizzle with Honey

Drizzle pure honey over the egg.

Step 6: Garnish

Sprinkle red pepper flakes and pine nuts over the top.

Step 7: Finish with Cheese and Pesto

Finely grate the Parmesan cheese and sprinkle it over the toast.
For the pesto, remove the thick ends of the basil stems and discard them, keeping only the leaves and finer stems.
Add the basil and minced garlic to a blender or food processor.
With the processor running, slowly pour in olive oil through the feed tube.
Turn off the processor, remove the lid, and add the cheese. Pulse a few times to incorporate the cheese into the pesto.

Serving Suggestions

This Pesto Eggs Avocado Toast can be served as a hearty breakfast, brunch, or light lunch. You can pair it with a side of mixed greens, a smoothie, or some fresh fruit for a complete meal.

Variations

Veggie Version: Add sliced tomatoes, spinach, or arugula to the avocado toast for extra flavor and nutrients.
Protein Boost: For a protein-packed twist, top the toast with smoked salmon or turkey bacon.
Spicy Twist: Add a pinch of cayenne pepper or fresh jalapeño slices to the pesto for extra heat.

Storage & Reheating

This dish is best served fresh. The pesto can be stored in the refrigerator for up to a week, and the avocado can be mashed ahead of time. However, it’s best to fry the eggs and assemble the toast just before serving to ensure the eggs stay runny and the toast remains crispy.

Conclusion

Pesto Eggs Avocado Toast is an indulgent yet nutritious breakfast or brunch option that’s bursting with flavor. The creamy avocado, runny egg, aromatic pesto, and drizzle of honey combine for a perfect balance of savory and sweet. It’s quick, easy, and sure to become your new favorite morning meal!

Pesto Eggs Avocado Toast

Why You’ll Love Pesto Eggs Avocado Toast Recipe

Ingredients