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Pesto Eggs Avocado Toast Recipe

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4.1 from 69 reviews

Pesto Eggs Avocado Toast is a vibrant and flavorful twist on a classic breakfast favorite. Creamy mashed avocado spread over toasted bread is topped with perfectly fried eggs, freshly made basil pesto, a drizzle of honey, and a sprinkle of red pepper flakes and pine nuts. This satisfying dish combines creamy textures, savory pesto, and a hint of sweetness for a delicious and visually stunning meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Toast and Toppings

  • 4 pieces of toasted bread
  • 1 tablespoon extra-virgin olive oil (for toasting)
  • 2 ripe avocados
  • 4 fried eggs
  • 2 tablespoons unsalted butter (for frying eggs)
  • 2 tablespoons pure clover honey
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon pine nuts

For the Pesto

  • 2 cups packed fresh basil leaves
  • 1/2 cup freshly grated Parmesan cheese or Parmigiano-Reggiano
  • 2 cloves garlic, minced
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup extra-virgin olive oil

Instructions

  1. Toast the bread: Toast the bread slices in a toaster or on a grill pan with a little olive oil or an olive oil and butter mixture. If toasting in the oven, drizzle a little olive oil over the toast once done to enhance flavor.
  2. Mash the avocado: Slice and mash the ripe avocados directly on the toasted bread, spreading evenly.
  3. Prepare the eggs: Heat 2 tablespoons unsalted butter over high heat in a non-stick skillet. Crack eggs into a bowl, then gently slide one or two eggs into the pan depending on how many to prepare at once. Lower heat to medium low and cook for about 2 minutes until whites set but yolks remain runny. Shake the pan gently to loosen eggs.
  4. Flip eggs and add pesto: Carefully flip the eggs and spoon pesto sauce mainly around the edges so some drips into the pan and underneath the eggs to infuse flavor.
  5. Assemble the toast: Place each pesto-coated fried egg over the mashed avocado toast slices. Drizzle pure clover honey over the eggs, then sprinkle red pepper flakes and pine nuts on top for contrasting flavor and texture.
  6. Make the pesto sauce: Grate Parmesan cheese finely. Remove thick basil stems, keeping leaves and fine stems. In a blender or food processor, combine basil leaves and minced garlic. With the processor running, slowly stream in 1/2 cup extra-virgin olive oil until smooth. Turn off and add grated cheese and cracked pepper, pulsing a few times to incorporate all ingredients evenly into a vibrant green sauce.

Notes

  • Use ripe but firm avocados for the best texture.
  • For runnier yolks, do not overcook the eggs; cook just until whites set.
  • Toast bread well to avoid sogginess from avocado and pesto.
  • Adjust red pepper flakes to taste for desired heat level.
  • Pine nuts can be lightly toasted for extra crunch and flavor.
  • Use fresh basil leaves and good quality Parmesan cheese for the freshest pesto flavor.
  • The honey adds a subtle sweetness that balances the savory pesto and spicy flakes.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Italian-American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/pesto-eggs-avocado-toast-recipe/