Best Pesto Eggs on Avocado Toast for Breakfast
Creamy Pesto Eggs on Avocado Toast is the perfect breakfast to start your day. After making this many times, I’ve discovered the trick to perfectly poached eggs and the best way to mash avocado. The creamy pesto adds a fresh, cozy touch to this classic breakfast. If you love recipes like this, you’ll also enjoy Easy Red Velvet Brownies with White Chocolate Drizzle and Easy Garlic Butter Steak Bites with Potatoes Crockpot Recipe.
Why This Best Pesto Eggs on Avocado Toast for Breakfast Is Pure Comfort
- Easy to make with simple ingredients
- Creamy pesto adds a fresh twist to classic avocado toast
- Perfect for a cozy winter breakfast
What You'll Need for Best Pesto Eggs on Avocado Toast for Breakfast
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Avocado
- Eggs
- Bread
- Pesto
- Salt
- Pepper
- Optional: Red pepper flakes
- Optional: Fresh basil
📝 Ingredient Notes
- Avocado: Ripe avocados are key for creamy toast.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes smooth pesto in seconds → See on Amazon
- Non-stick Skillet — Prevents eggs from sticking → See on Amazon
How to Make Best Pesto Eggs on Avocado Toast for Breakfast
- Prepare Pesto: Blend basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper until smooth.
- Mash Avocado: Mash half an avocado with salt and pepper. Spread on toasted bread.
- Poach Eggs: Crack eggs into simmering water with a splash of vinegar. Cook for 3-4 minutes for runny yolks.
- Assemble: Top avocado toast with poached eggs and a drizzle of pesto. Add optional toppings.
Cook's Tips for Perfect Best Pesto Eggs on Avocado Toast for Breakfast
- Common mistake and fix: Overcooking eggs can make them tough. Use a timer to ensure perfectly runny yolks.
- Pro tip: For easy cleanup, crack eggs into a small bowl before adding to the water.
- Pro tip: Make extra pesto and freeze for later use.
Storing & Reheating Best Pesto Eggs on Avocado Toast for Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pesto in the fridge for up to 1 week. Make-ahead tip: Prepare pesto and mash avocado up to 1 day ahead.
Freezing Best Pesto Eggs on Avocado Toast for Breakfast
Freeze extra pesto in ice cube trays for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat toast in the oven at 350°F for 5 minutes. Microwave: Microwave eggs for 10-15 seconds to reheat.
Recipe Notes
- Chef tip: For a lighter version, use whole wheat bread and less pesto.
- Best substitution: Substitute spinach for basil in the pesto for a different flavor.
- Make-ahead: Toast bread and mash avocado up to 1 day ahead. Assemble just before serving.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If pesto is too thick, add more olive oil. If it's too thin, add more cheese or pine nuts.
Want to level up this recipe?
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Best Pesto Eggs on Avocado Toast for Breakfast
Ingredients
Main Ingredients
- Avocado
- Eggs
- Bread
- Pesto
Seasonings
- Salt
- Pepper
Optional Toppings
- Red pepper flakes
- Fresh basil
Instructions
- Prepare Pesto: Blend basil, garlic, pine nuts, Parmesan, olive oil, salt, and pepper until smooth.
- Mash Avocado: Mash half an avocado with salt and pepper. Spread on toasted bread.
- Poach Eggs: Crack eggs into simmering water with a splash of vinegar. Cook for 3-4 minutes for runny yolks.
- Assemble: Top avocado toast with poached eggs and a drizzle of pesto. Add optional toppings.
Notes
- Chef tip: For a lighter version, use whole wheat bread and less pesto.
- Best substitution: Substitute spinach for basil in the pesto for a different flavor.
- Make-ahead: Toast bread and mash avocado up to 1 day ahead. Assemble just before serving.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If pesto is too thick, add more olive oil. If it's too thin, add more cheese or pine nuts.
Storage
- Fridge: Store leftover pesto in the fridge for up to 1 week.
- Freezer: Freeze extra pesto in ice cube trays for up to 3 months.
- Oven reheat: Reheat toast in the oven at 350°F for 5 minutes.
- Microwave reheat: Microwave eggs for 10-15 seconds to reheat.
- Make ahead: Prepare pesto and mash avocado up to 1 day ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 35g
- Carbs: 25g
- Fiber: 10g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 200mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Pesto Eggs on Avocado Toast for Breakfast FAQs
Yes, pesto can be made up to 1 week ahead and stored in the fridge.
Pesto can dry out if not covered tightly. Make sure to press plastic wrap directly onto the surface before refrigerating.
Yes, freeze pesto in ice cube trays for up to 3 months. Thaw overnight in the fridge before using.
No, the air fryer is not suitable for cooking eggs. Use a non-stick skillet or poach in simmering water.
Spinach or arugula can be used as a substitute for basil in pesto.
A Warm Final Note
I can’t wait for you to try Best Pesto Eggs on Avocado Toast for Breakfast and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
