Description
A delicious and hearty breakfast or brunch option, combining creamy avocado toast, rich pesto eggs, and a touch of honey for a balance of savory and sweet flavors.
Ingredients
- 4 pieces of toasted bread
- 1 tablespoon extra-virgin olive oil (for toasting)
- 2 ripe avocados
- 2 tablespoons extra-virgin olive oil (for pesto)
- 2 tablespoons unsalted butter (for frying eggs)
- 4 fried eggs
- 2 tablespoons Pure Clover Honey
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Pine Nuts
- 2 cups packed fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese (or Parmigiano-Reggiano)
- 2 cloves garlic (minced)
- 1/4 teaspoon cracked pepper
- 1/2 cup extra-virgin olive oil (for pesto)
Instructions
- Toast the bread in a toaster or grill it in a pan with a little olive oil or olive oil + butter. Once toasted, mash the avocado directly on top of the toast.
- If you’re making multiple toasts, you may need to fry the eggs in batches. Heat butter in a non-stick skillet over high heat. Crack one or two eggs into a small bowl, then carefully slide them into the skillet. Reduce heat to medium-low and cook for about 2 minutes or until the whites are set and the yolks are still runny. Lightly shake the pan to loosen the eggs.
- Flip the eggs over and drizzle pesto sauce around the outer edges of the eggs, letting some of it seep under them.
- Place a cooked pesto egg on top of each piece of mashed avocado toast.
- Drizzle honey over the egg.
- Sprinkle red pepper flakes and pine nuts over the top of the eggs.
- Grate the Parmesan cheese finely and set aside.
- Remove the thick ends of the basil stems and discard. Add the basil leaves and garlic to a blender or food processor. With the processor running, slowly pour in the extra-virgin olive oil. Once combined, turn off the processor, add the grated Parmesan, and pulse a few times to incorporate.
Notes
- Use ripe avocados for the best texture and flavor.
- For a healthier option, you can substitute the butter with more olive oil when frying the eggs.
- Adjust the amount of honey to your taste, adding more for extra sweetness or less for a more savory dish.
- Store leftover pesto in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-fry, Toast, Blend
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 340 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 220 mg
