Pesto eggs are a savory high-protein breakfast you MUST add to your rotation. Itās got avocado toast vibes, but much more flavor!
Why do we save pesto for dinner? Itās time to add it to breakfast! And the best way to put it to use is with eggs. (Well, eggs and my Savory Pesto Quinoa Breakfast Bowls!) These pesto eggs have great flavor, pack in some protein, and theyāre absolutely a cinch to make. Simply cook the eggs right in the pesto in a skillet. While the eggs do their thing, mash up some avocado and toast your bread. Put it all together and boom: best breakfast toast EVER!
Why You Totally Need to Add Pesto Eggs to Your Morning Routine
Hereās why pesto eggs are the ultimate game-changer for your mornings!
- Easy and lightning fast. Pesto egg toast is a quick one-pan breakfast, as long as you have the pesto ready to go. And there are only 4 ingredients!
- Great for a crowd. This also makes a great big-batch recipe to serve up for brunch with friends. You can easily double or triple the recipe. Just use a larger pan and get frying!
- BIG flavor. The pesto adds a rich, herby, garlicky kick that jazzes up the usual egg-and-toast equation.
What Youāll Need
Hereās a quick rundown of the ingredients youāll need to whip up this delicious breakfast! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pesto ā You can make this with your favorite store-bought pesto, but if you have a little extra time, I recommend using homemade. Try my Everyday Vegan Pesto.
- Eggs
- Avocado ā Buy a ripe one if you plan on making the recipe right away!
- Bread ā Use something hearty and sturdy.
How to Make Pesto Eggs
Making pesto eggs is incredibly simple. Hereās what youāll need to do!
- Cook the eggs. Heat the pesto in your skillet, then crack the eggs on top. Cook until the eggs reach your desired level of doneness.
- Prep the toast. Mash the avocado and spread it evenly onto the toasted bread.
- Assemble. Place the eggs on the toast, then season with pepper, salt, and chili flakes if desired.
Tips for Success
Follow these simple tips to ensure your pesto eggs turn out perfectly every time.
- Use a nonstick skillet. Or a well-seasoned cast iron skillet. This will prevent the eggs from sticking and make clean-up easier.
- Adjust the heat accordingly. If you see that your pesto is burning, lower the heat. Stoves can vary a bit, so use your judgment here!
- Don't overcook. I like my eggs with runny yolks, but if you like them cooked through, thatās fine too. Just donāt cook the eggs TOO long or theyāll end up rubbery.
Variations
Here are some ways to switch things up and put your own spin on these pesto eggs.
- Try another base. An English Muffin or even a bowl of Breakfast Potatoes can serve as a delicious base for your pesto eggs instead of traditional toast.
- Add some crunch. I love chili crisp, especially the Trader Joeās version that has little crunchy bits of onion. It would be fantastic spooned over this pesto egg toast!
- Top it with cheese. Freshly grated Parmesan, goat cheese, or feta would work well.
How to Store and Reheat Leftovers
This isn't a recipe that stores and reheats very well. However, it is possible to store and reheat leftovers if you have some pesto eggs leftover (I wouldn't recommend saving the toast; it's going to get soggy and the avocado will brown). Store it in the fridge for up to 2 days and reheat on the stove over medium-low.
More Egg Recipes
Pesto Eggs
Ingredients
- 1/4 cup pesto
- 4 eggs
- 1 avocado
- 4 pieces of bread
Instructions
- Heat the pesto in a frying pan. Crack the eggs into the pan on top of the pesto and cook to your desired doneness.
- Mash the avocado and divide it between the slices of bread.
- Serve the eggs over the piece of toast, sprinkle with fresh pepper, salt and a sprinkle of pepper flakes if you want some heat and enjoy!
Nutrition
