Pesto Eggs
Start your day off in the right way with these delicious and herby pesto eggs! Boosted with spicy chili flakes, creamy avocado, and crunchy sourdough, they’re a taste and texture sensation.
Servings: 2
Calories: 456kcal
Ingredients
- 2 tablespoons pesto
- 2 eggs
- A pinch of sea salt - or kosher salt
- A pinch of ground black pepper
- A pinch of red chili flakes
- 2 slices sourdough bread
- Extra virgin olive oil
- 1 avocado
Instructions
- Heat a medium frying pan (note 1) over medium heat. Once hot, spread the pesto in a thin layer across the pan (see note 2).
- Crack the eggs open into the pan and cook for 4 to 5 minutes or until the whites are set and no longer translucent. Season with salt, pepper, and red chili flakes (optional).
- In the meantime, toast the bread and drizzle some extra virgin olive oil on it.
- Cut the avocado in half, mash it, and spread it on the toast (see note 3).
- Remove the eggs from the pan and place them on the toast.
- Serve while warm and enjoy!
Notes
Note 1 - The Pan: Use a non-stick frying pan, as your eggs and pesto have a tendency to stick.
Note 2 - Homemade Pest: If you use homemade pesto that has no preservatives, it will go brownish when cooked. This is totally normal!
Note 3 - Alternatives: You can sub the avocado for cottage cheese, goat cheese, or feta cheese.
How to store: It’s best if you serve this recipe fresh.
*Nutrition information is a rough estimate per serving.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 456kcal | Carbohydrates: 43g | Protein: 15g | Fat: 26g | Sugar: 4g