Quick Pesto Eggs
This is the best way to make pesto eggs with avocado, your favorite toast and runny eggs.
Servings 4 servings
- 1/4 cup pesto
- 4 eggs
- 1 avocado
- 4 pieces of bread
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!
Calories: 206kcal | Carbohydrates: 6g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 216mg | Potassium: 306mg | Fiber: 4g | Sugar: 1g | Vitamin A: 623IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg