Pesto eggs
Pesto eggs, from above
Non vegEggGlobal

Pesto eggs

Eggs fried in pesto instead of oil, piled on toast with avocado. The easiest breakfast upgrade.

10 minTime
25 gProtein each
mildSpice
Fried in green2 chapters · 1 min read

Make it your way

Grandma's wayViral pesto fried eggs on toast.
The original
597kcalsame
25 gproteinsame
6 gfibresame
10minutessame

Pesto eggs.

Per serving, worked out from the ingredient table.

Ingredients

1 servings
Egg2
Basil leavesa handful
Olive oil2 tsp
Parmesan1 tbsp
Pine nuts1 tbsp
Garlica sliver
White bread1 thick slice sourdough, toasted
Avocado¼, mashed
Dried red chillia pinch
Salta pinch

Method

4 steps
  1. 1Pound or blitz basil, pine nuts, garlic, parmesan and oil into pesto.
  2. 2Spread 2 tbsp pesto in a pan over medium heat until it sizzles.
  3. 3Crack in the eggs and cook until whites are set with crisp edges.
  4. 4Slide onto toast spread with avocado, add chilli and salt.
Serve it like this

Pile eggs on the avocado toast, drizzle with any pesto oil from the pan and add chilli flakes. Eat hot.

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Make it a meal

What goes with Pesto eggs: a bread or rice, a side, something to drink and something sweet.

On the side Air fryer garlic mushrooms15 min
On the side Sweet potato wedges40 min
A little snack Tortilla wrap hack15 min
To drink Watermelon nojito8 min
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