Pesto Eggs on Avocado Toast – Easy Breakfast Recipe
Start your day right with these Pesto Eggs on Avocado Toast. After making this many times, I’ve discovered the trick to perfectly creamy eggs every time. The crispy toast and fresh avocado create a perfect balance, making this my go-to quick breakfast. If you love recipes like this, you’ll also enjoy Easy Baked Sour Cream and Onion Chicken Recipe and Homemade Sugar Free Blueberry Syrup for Refreshing Drinks.
Why This Pesto Eggs on Avocado Toast – Easy Breakfast Recipe Is Pure Comfort
- Creamy pesto eggs add a rich flavor to your avocado toast
- Crispy toast and fresh avocado create a satisfying texture
- Easy to make with simple ingredients
- Better than takeout and ready in minutes
What You'll Need for Pesto Eggs on Avocado Toast – Easy Breakfast Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 large eggs
- 2 ripe avocados
- 4 slices of whole grain bread
- 2 tbsp pesto
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, for garnish (optional)
- Optional: Fresh basil leaves
- Optional: Cherry tomatoes, halved
- Optional: Crumbled feta cheese
📝 Ingredient Notes
- pesto: Homemade or store-bought works great.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Evenly cooks eggs and prevents sticking. → See on Amazon
- Avocado slicer — Makes prep quick and easy. → See on Amazon
How to Make Pesto Eggs on Avocado Toast – Easy Breakfast Recipe
- Toast the bread: Toast the bread to your desired level of crispiness.
- Mash the avocado: Mash the avocado and season with salt and pepper. Spread it onto the toast.
- Cook the eggs: Crack the eggs into a non-stick skillet and cook until the whites are set but the yolks are still runny. Spoon pesto onto the eggs.
- Assemble: Place the eggs on top of the avocado toast. Garnish with red pepper flakes, if desired.
Cook's Tips for Perfect Pesto Eggs on Avocado Toast – Easy Breakfast Recipe
- Common mistake and fix: Don't overcook the eggs. The yolks should still be runny for the best texture and flavor.
- Tip: For a faster breakfast, toast the bread and mash the avocado while the eggs are cooking.
- Tip: Customize your avocado toast with your favorite toppings.
Storing & Reheating Pesto Eggs on Avocado Toast – Easy Breakfast Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days. Make-ahead tip: The avocado can be mashed and the eggs can be cooked ahead of time, but assemble just before serving.
Freezing Pesto Eggs on Avocado Toast – Easy Breakfast Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mashed avocado.
- Best substitution: Use hummus instead of avocado for a different flavor and texture.
- Make-ahead: See storage notes above.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your eggs are sticking to the pan, use a non-stick skillet or add a bit more oil.
Want to level up this recipe?
High-quality pesto — Enhances the flavor of your eggs and toast. → Check price on Amazon
Pesto Eggs on Avocado Toast – Easy Breakfast Recipe
Ingredients
Main Ingredients
- 4 large eggs
- 2 ripe avocados
- 4 slices of whole grain bread
- 2 tbsp pesto
Seasonings
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, for garnish (optional)
Optional Toppings
- Fresh basil leaves
- Cherry tomatoes, halved
- Crumbled feta cheese
Instructions
- Toast the bread: Toast the bread to your desired level of crispiness.
- Mash the avocado: Mash the avocado and season with salt and pepper. Spread it onto the toast.
- Cook the eggs: Crack the eggs into a non-stick skillet and cook until the whites are set but the yolks are still runny. Spoon pesto onto the eggs.
- Assemble: Place the eggs on top of the avocado toast. Garnish with red pepper flakes, if desired.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mashed avocado.
- Best substitution: Use hummus instead of avocado for a different flavor and texture.
- Make-ahead: See storage notes above.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your eggs are sticking to the pan, use a non-stick skillet or add a bit more oil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: The avocado can be mashed and the eggs can be cooked ahead of time, but assemble just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 14g
- Fat: 25g
- Carbs: 20g
- Fiber: 8g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 185mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Pesto Eggs on Avocado Toast – Easy Breakfast Recipe FAQs
Yes, homemade pesto adds a fresh flavor. You can find a simple recipe here: https://dailyrecipes.cafof.com/homemade-pesto-recipe/
Overcooking the eggs can make them dry. Cook them until the whites are set but the yolks are still runny.
Yes, see storage notes above for make-ahead tips.
No, this recipe is best made on the stove top.
Hummus or mashed sweet potato can be used as a substitute.
A Warm Final Note
I can’t wait for you to try Pesto Eggs on Avocado Toast – Easy Breakfast Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
