Pesto Eggs On Avocado Toast

Pesto eggs are my new favorite breakfast. Sunny side-up eggs are gently cooked in fresh basil pesto and served on avocado toast!

How do you like your eggs? I love eggs in all forms scrambled eggs, scrambled egg whites, egg frittata, and hard boiled eggs which are great for snacking!

Enjoy creamy pesto gnocchi, chicken pesto pasta, and pesto pasta salad for a light summer lunch.

Why does this recipe work?

1. Oomph up breakfast eggs with amazing fresh vibrant flavors.
2. These are insanely delicious!
3. Easy to make.

Ingredients

1. Pesto: Pesto is the star of the dish. Use basil walnut pesto or parsley pesto in the recipe.
2. Eggs: Use fresh free-range organic eggs, so you don’t risk any salmonella infection.
3. Bread: Use any bread of your choice for the toast. Lightly toast bread slices or use it as it is.
4. Seasoning: Season eggs with salt and pepper to taste. Red chili flakes are optional, highly recommend it. Feel free to add toasted sesame seeds, and sunflower seeds on top of a sunny side egg.

Variations

Make toast the way you like –

1. Fresh mozzarella slices on toast are always a hit. Use fresh mozzarella along with avocado or use it instead of avocado.
2. Spread fresh ricotta or goat cheese on your toast if that’s how you like your toast.

Step-by-step instructions

Step 1: Spread a couple of tablespoons of fresh basil pesto on a non-stick skillet (note- no need to add oil to the skillet, pesto will have enough). Heat it on low flame. Do not overheat pesto.

Step 2: Crack two eggs into the pesto. Season the eggs with salt, pepper, and red chili flakes(optional). Cook eggs for 3 to 5 minutes on medium-low heat until egg whites are set and no longer translucent. Cook eggs to your desired doneness. Note: do not turn up the heat, pesto will burn on high heat. Maintain low heat throughout.

Step 3: While the eggs are cooking, prepare the toast. Use sourdough bread slices or regular bread slices. Toast slices if you like.

Step 4: Make toast the way you like it. The best options for toast are ripe avocado (smashed), fresh mozzarella, ricotta cheese, or goat cheese to spread on the toast. Sprinkle a dash of seasoning salt over smashed avocado for flavor boost.

Step 5: Gently mash avocado on the toast. You can add light seasoning of salt and pepper over mashed avocado.

Step 6: Remove pesto eggs from the pan and place one sunny side egg with pesto sauce on the toast. Optional – sprinkle extra red chilies for taste. Serve immediately!

Tips

1. Use fresh homemade pesto, it makes a lot of difference.
2. Use a non-stick skillet to cook pesto eggs.
3. Warm pesto, don’t cook it. The pesto will blacken.
4. Cook eggs on medium-low heat. Do not turn up the heat, pesto will burn on high heat. Maintain low heat throughout.
5. For sunny-side-up eggs, cook eggs for 3-5 minutes on medium-low heat until the whites are set and no longer translucent.

Serving Ideas

You can add pesto to scrambled eggs. Spread pesto on a non-stick skillet pan. When the oil in the pesto is hot and turns shimmery, crack eggs over it. Toss egg around and cook on medium-low heat. Cook eggs to your desired doneness. Oomph the flavor with a drizzle of fresh basil oil just before serving.

Alternatively, poach eggs and add them on top of toast that is spread with basil pesto.

Recipe FAQs

5 from 1 vote

📋Pesto Eggs On Avocado Toast

Jyothi Rajesh

Pesto eggs are my new favorite breakfast trend. Essentially, replace butter or oil used to fry your eggs with pesto. Sunny side up eggs are gently fried in fresh basil pesto and served on avocado toast!

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Prep Time 3 minutes mins

Cook Time 5 minutes mins

Total Time 8 minutes mins

Course Breakfast

Cuisine American

Servings 2 servings

Calories 467

Ingredients

  

1x2x3x

• ▢ 2 tablespoon fresh basil pesto
• ▢ 2 eggs farm fresh organic
• ▢ Salt pepper, red chili flakes to taste
• ▢ 1 avocado
• ▢ 2 slices sourdough bread or any bread toast

Instructions

 

• Spread couple of tablespoon of fresh basil pesto on non-stick skillet (note- pesto should have enough or loads of oil in it). Heat it on low flame.
• Do not over heat pesto.
• When oil in pesto is hot and pesto is shimmery crack two eggs into the pesto.
• Season the eggs with salt, pepper and red chili flakes(optional).
• Cook eggs for 3 to 5 minutes on medium-low heat until egg whites are set and no longer translucent. Cook eggs to your desired doneness.

  Note: do not turn up the heat, pesto will burn on high heat. Maintain low heat throughout.
• While eggs are cooking, prepare the toast.
• Use sourdough bread slices or regular bread slices. Toast slices if you like.
• Make toast the way you liked it. Best options for toast are ripe avocado smashed, fresh mozzarella or ricotta cheese or goat cheese to spread on the toast.
• Remove pesto eggs from the pan and place them on the toast.
• Optional – sprinkle extra red chilies for taste.
• Serve immediately and enjoy!

Video

Notes

1. Use fresh homemade basil pesto, it makes a lot of difference.
2. Use a non-stick wide skillet to cook pesto eggs.
3. Warm pesto, don’t overcook pesto. Pesto will burn.
4. Cook eggs on medium-low heat. Do not turn up the heat, pesto will burn on high heat. Maintain low heat throughout.
5. For sunny-side-up eggs, cook eggs for 3-5 minutes on medium-low heat until the whites are set and no longer translucent.

Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 467kcalCarbohydrates: 46gProtein: 16gFat: 26gSaturated Fat: 5gTrans Fat: 1gCholesterol: 165mgSodium: 538mgPotassium: 630mgFiber: 9gSugar: 3gVitamin A: 687IUVitamin C: 10mgCalcium: 89mgIron: 4mg

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