Pesto is the missing flavor profile you didn’t know you needed in basic avocado toast. After trying this recipe for Pesto Eggs on Avocado Toast you’ll never go back!
If you’ve been on TikTok lately you may have seen “pesto eggs” videos trending. If you haven’t tried the flavor combo before, you need to.
Pesto and eggs are fairly common together, but pesto eggs on avocado toast takes plain avocado toast to another level of deliciousness.
Pesto Eggs on Avocado Toast
Originally posted by @amywilichowski, she puts pesto eggs atop toast with smashed avocado, ricotta, salt, pepper, red pepper flakes and honey. There have been several varieties simply depending on what flavors and ingredients people like! My preference? Skip the ricotta and honey and instead add a little lemon zest to make that pesto really pop.
So What Are Pesto Eggs?
Pesto Eggs are simply eggs fried in a little bit of pesto sauce rather than butter.
The pesto and egg combination has been around for some time though. In other variations you’ll find things like these pesto scrambled eggs, pesto egg cups, pesto eggs benedict, a pesto and egg breakfast pizza, or even this CBD pesto pasta topped with a sunny side up egg.
The fresh earthy flavors of pesto simply pair well with the mellow flavor of eggs.
How to Make Pesto Eggs on Avocado Toast
- Warm 1-2 Tbsp of pesto in a small pan on Medium heat. (These are my favorite non-stick pans.)
- Once it starts to bubble slightly, crack your egg over the pesto.
- Cook to your desired doneness. I like to put a lid on my pan and cook for about 4 minutes for a medium-runny egg. Go a minute more for a firmer yolk and a minute less for a more runny yolk.
- While your egg cooks, toast a slice of bread and mash some avocado on top.
- Once your egg is done, slide it onto your toast and top with seasonings of your choice. I use salt, fresh cracked pepper, crushed red pepper flakes, and a little lemon zest. (I’ve had this grinder and this grater for years and they work great!)
Pesto Egg Toast Variations
Don’t hesitate to add more flavors! A couple other ingredients that would be delicious layered onto your pesto egg toasts are:
- Sliced Roasted Red Peppers
- Fresh Parmesan Cheese, grated over top just before serving
- Fried Bacon, crumbled or strips
- Fresh Tomato Slices
- Fresh Garlic, rubbed onto the toast before adding the avocado
- Sautéed Mushrooms
Can You Use Store Bought Pesto?
Absolutely! Homemade pesto is delicious, but store bought is perfectly fine. You can find jarred varieties typically in the dry pasta section. Fresh tubs of pesto are usually near refrigerated pasta, which I’ve often seen near the cheese section. Personally, I buy the shelf-stable jarred pesto. Even though it tends to be a little saltier and not as brightly flavored, I simply do not use pesto enough to buy the fresh containers (thank you picky eaters 😏.) The jarred ones last me much longer for the spoonful here and there that I’ll use for something.
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More Tasty Breakfast Recipes
- Chicken Sausage Breakfast Burritos with Spicy Maple Syrup
- Everything Bagel Breakfast Casserole
- Instant Pot Hard-Boiled Eggs
Pesto Eggs on Avocado Toast
1
servings0
minutes10
minutes10
minutesAvocado toast gets a fresh take with a sunny side up egg that’s fried in bright and flavorful pesto and topped with a sprinkle of red pepper flakes and lemon zest.
Keep your screen from going dark while you cook
Ingredients
1-2 Tablespoons Pesto
1 Egg
1 Slice Bread, Toasted
1 Avocado
Salt
Black Pepper
Crushed Red Pepper Flakes
Lemon Zest
Directions
- On Medium heat, warm 1-2 Tbsp of pesto in a small pan. (These are my favorite non-stick pans!)
- Once bubbling slightly, crack an egg over the pesto.
- Cook to your desired doneness. I like to put a lid on the pan and cook for about 4 minutes for a medium-runny egg. Go a minute more for a firmer yolk and a minute less for a more runny yolk.
- While your egg cooks, toast a slice of bread and then mash one avocado on top.
- Once your egg is done, slide it onto your toast. Season with salt, fresh cracked pepper, crushed red pepper flakes, and a little lemon zest. (I’ve had this grinder and this grater for years and they work great!)
Recipe Video
Notes
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