Go Back

Healthy Avocado Toast with Pesto and Egg

A comforting and hearty dish featuring toasted bread topped with creamy avocado, herby pesto, and sunny-side-up eggs, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 slices slices of whole-grain bread Choose sourdough or multigrain.
  • 1 ripe ripe avocado Should yield slightly to gentle pressure.
  • 1 tablespoon pesto Homemade or store-bought.
  • 2 eggs eggs Use fresh eggs for the best results.
  • to taste salt and pepper For seasoning.
Optional Toppings
  • to taste red pepper flakes For a kick.
  • to taste olive oil For richness.

Method
 

Preparation
  1. Toast the bread until golden brown and crispy.
  2. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork and season with salt and pepper.
Cooking
  1. Heat a non-stick skillet over medium heat and add a small amount of oil.
  2. Crack the eggs into the pan and cook until the whites are set and yolks are sunny.
Assembly
  1. Spread a generous layer of mashed avocado on each slice of toasted bread.
  2. Top each with a dollop of pesto and place an egg on each slice.
  3. Finish with a sprinkle of salt and pepper, additional toppings if desired.

Notes

For added nutrients, consider mixing in spinach or arugula. Variations include using hummus or tahini instead of pesto.