Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Start your day with these creamy Pesto Eggs on Avocado Toast. After making this many times, I’ve perfected the balance of flavors for a better-than-takeout breakfast. The creamy, herbaceous pesto complements the crispy avocado toast, making it irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Orange Teriyaki Turkey Medallions Recipe and Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner.
Why This Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast Is Pure Comfort
- Creamy pesto elevates simple avocado toast
- Quick and easy, ready in just 15 minutes
- Better than takeout, perfect for busy mornings
- Customize with your favorite toppings
What You'll Need for Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- eggs
- avocado
- basil
- garlic
- parmesan
- bread
- salt
- pepper
- red pepper flakes
- Optional: tomato
- Optional: spinach
- Optional: smoked salmon
đź“ť Ingredient Notes
- eggs: Use fresh, farm-fresh eggs for the best flavor and texture.
- avocado: Choose ripe avocados for easy mashing and spreading.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes quick work of blending pesto ingredients → See on Amazon
- Non-stick Skillet — Ensures even cooking and easy egg removal → See on Amazon
How to Make Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
- Prepare Pesto: Blend basil, garlic, parmesan, salt, and olive oil until smooth. Add water if needed to reach desired consistency.
- Toast Bread: Toast bread slices until golden brown and crispy.
- Mash Avocado: Mash ripe avocado with a fork, adding salt and pepper to taste.
- Cook Eggs: Crack eggs into a cold non-stick skillet, season with salt and pepper. Cook over medium heat until whites are set but yolks are still runny. Spoon pesto over eggs.
- Assemble: Spread mashed avocado on toasted bread, top with pesto eggs, and garnish with red pepper flakes and optional toppings.
Cook's Tips for Perfect Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
- Common mistake and fix: Overcooking eggs can make them tough and dry. To prevent this, cook eggs over medium heat and remove from heat when whites are set but yolks are still runny.
- Pro tip: For a creamier pesto, use a good-quality olive oil and add a tablespoon of water to the blender if needed.
- Pro tip: To easily remove eggs from the skillet, use a spatula and gently slide it under the eggs, lifting them out in one piece.
Storing & Reheating Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pesto in an airtight container in the fridge for up to 1 week. Make-ahead tip: Pesto can be made up to 1 week ahead. Assemble toast just before serving.
Freezing Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not recommended for reheating.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the pesto.
- Best substitution: Substitute spinach for basil in the pesto for a milder flavor.
- Make-ahead: Pesto can be made up to 1 week ahead. Assemble toast just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your avocado is too hard to mash, microwave it for 20-30 seconds to soften before mashing.
Want to level up this recipe?
Bread Knife — Makes clean, even slices for perfect avocado toast → Check price on Amazon
Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Ingredients
Main Ingredients
- eggs
- avocado
- basil
- garlic
- parmesan
- bread
Seasonings
- salt
- pepper
- red pepper flakes
Optional Toppings
- tomato
- spinach
- smoked salmon
Instructions
- Prepare Pesto: Blend basil, garlic, parmesan, salt, and olive oil until smooth. Add water if needed to reach desired consistency.
- Toast Bread: Toast bread slices until golden brown and crispy.
- Mash Avocado: Mash ripe avocado with a fork, adding salt and pepper to taste.
- Cook Eggs: Crack eggs into a cold non-stick skillet, season with salt and pepper. Cook over medium heat until whites are set but yolks are still runny. Spoon pesto over eggs.
- Assemble: Spread mashed avocado on toasted bread, top with pesto eggs, and garnish with red pepper flakes and optional toppings.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the pesto.
- Best substitution: Substitute spinach for basil in the pesto for a milder flavor.
- Make-ahead: Pesto can be made up to 1 week ahead. Assemble toast just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your avocado is too hard to mash, microwave it for 20-30 seconds to soften before mashing.
Storage
- Fridge: Store leftover pesto in an airtight container in the fridge for up to 1 week.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not recommended for reheating.
- Make ahead: Pesto can be made up to 1 week ahead. Assemble toast just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 14g
- Fat: 25g
- Carbs: 18g
- Fiber: 6g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 185mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast FAQs
Yes, pesto can be made up to 1 week ahead and stored in the fridge. Keep in mind that the color may darken over time.
Overcooking eggs can make them tough and dry. To prevent this, cook eggs over medium heat and remove from heat when whites are set but yolks are still runny.
Yes, you can use store-bought pesto to save time. However, homemade pesto has a fresher, more vibrant flavor.
Top your avocado toast with smoked salmon, a fried egg, or a sprinkle of hemp seeds for added protein.
Yes, simply omit the parmesan cheese from the pesto and use a vegan-friendly bread for a vegan version of this recipe.
A Warm Final Note
I can’t wait for you to try Pesto Eggs on Avocado Toast – Better Than Takeout 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!
