Easy Pesto Eggs on Avocado Toast
Easy pesto eggs on avocado toast is a quick breakfast that delivers big flavor. I’ve made this recipe dozens of times and know exactly how to get the best texture every time. Crispy avocado toast paired with creamy pesto and a perfectly cooked egg. Try it with my family’s favorite beet ricotta gnocchi. You might also love my Easy Beet Ricotta Gnocchi Recipe for Cozy Dinners.
Why This Easy Pesto Eggs on Avocado Toast Is Pure Comfort
- crispy avocado toast
- creamy pesto
- perfect fried egg
- quick and easy
What You'll Need for Easy Pesto Eggs on Avocado Toast
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 ripe avocados
- 4 large eggs
- 1/4 cup pesto
- 2 slices whole grain bread
- 1 teaspoon olive oil
- salt
- pepper
- garlic
- Parmesan cheese
- fresh basil
- Optional: crushed red pepper flakes
- Optional: chili oil
- Optional: lemon zest
- Optional: toasted pine nuts
📝 Ingredient Notes
- avocados: Use ripe but firm avocados for best texture.
- eggs: Use large eggs for consistent cooking.
- pesto: Use fresh or store-bought pesto depending on time.
- bread: Use whole grain or sourdough for best flavor.
- olive oil: Lightly coat the bread for even toasting.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even heat distribution → See on Amazon
- Toaster oven — Crisps bread evenly and quickly → See on Amazon
How to Make Easy Pesto Eggs on Avocado Toast
- Prep the bread: Toast the bread slices in a toaster or toaster oven until golden and crispy.
- Toast the avocado: Place the avocado halves cut side down on a baking sheet. Toast in the oven at 375°F (190°C) for 10–12 minutes until slightly softened.
- Cook the eggs: Heat a non-stick skillet over medium heat. Add a small amount of oil. Crack the eggs into the pan and cook to desired doneness.
- Assemble the toast: Spread pesto on the toasted bread. Top with avocado and a cooked egg. Finish with a sprinkle of Parmesan and fresh basil.
- Serve immediately: Enjoy while warm and crispy with a side of fruit or a glass of juice.
Cook's Tips for Perfect Easy Pesto Eggs on Avocado Toast
- Texture: Use a non-stick skillet to avoid breaking the egg yolk.
- Common mistake and fix: If the egg cooks too quickly, reduce heat to medium-low for even cooking.
- Flavor: Make your own pesto for the freshest taste.
- Storage: Store leftovers in an airtight container for up to 2 days.
Storing & Reheating Easy Pesto Eggs on Avocado Toast
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 2 days. Make-ahead tip: Assemble and refrigerate up to 24 hours before cooking.
Freezing Easy Pesto Eggs on Avocado Toast
Not recommended due to texture changes.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 5–7 minutes. Microwave: Not recommended due to uneven heating.
Recipe Notes
- Chef tip: Use a non-stick pan to prevent the egg from sticking.
- Best substitution: Replace pesto with hummus for a vegan version.
- Make-ahead: Toast the bread and prepare the avocado ahead of time.
- Scaling: Double the recipe for a larger group.
- Troubleshooting: If the egg is too runny, cook for a few more minutes.
Want to level up this recipe?
High-quality pesto — Uses fresh ingredients for better flavor and texture → Check price on Amazon
Easy Pesto Eggs on Avocado Toast
Ingredients
Main Ingredients
- 2 ripe avocados
- 4 large eggs
- 1/4 cup pesto
- 2 slices whole grain bread
- 1 teaspoon olive oil
Seasonings
- salt
- pepper
- garlic
- Parmesan cheese
- fresh basil
Optional Toppings
- crushed red pepper flakes
- chili oil
- lemon zest
- toasted pine nuts
Instructions
- Prep the bread: Toast the bread slices in a toaster or toaster oven until golden and crispy.
- Toast the avocado: Place the avocado halves cut side down on a baking sheet. Toast in the oven at 375°F (190°C) for 10–12 minutes until slightly softened.
- Cook the eggs: Heat a non-stick skillet over medium heat. Add a small amount of oil. Crack the eggs into the pan and cook to desired doneness.
- Assemble the toast: Spread pesto on the toasted bread. Top with avocado and a cooked egg. Finish with a sprinkle of Parmesan and fresh basil.
- Serve immediately: Enjoy while warm and crispy with a side of fruit or a glass of juice.
Notes
- Chef tip: Use a non-stick pan to prevent the egg from sticking.
- Best substitution: Replace pesto with hummus for a vegan version.
- Make-ahead: Toast the bread and prepare the avocado ahead of time.
- Scaling: Double the recipe for a larger group.
- Troubleshooting: If the egg is too runny, cook for a few more minutes.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended due to texture changes.
- Oven reheat: Reheat in a 350°F (175°C) oven for 5–7 minutes.
- Microwave reheat: Not recommended due to uneven heating.
- Make ahead: Assemble and refrigerate up to 24 hours before cooking.
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 20g
- Carbs: 20g
- Fiber: 8g
- Sugar: 1g
- Sodium: 300mg
- Cholesterol: 180mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pesto Eggs on Avocado Toast FAQs
Yes, you can assemble the toast and refrigerate it for up to 24 hours. Cook the egg just before serving for the best texture.
Sogginess can happen if the bread is not toasted enough. Use a non-stick skillet and cook on medium heat for even results.
Yes, you can cook the egg in an air fryer at 350°F (175°C) for 5–7 minutes. Toast the bread separately.
This recipe takes about 15 minutes. It’s a fast and easy meal perfect for busy mornings.
Hummus, salsa, or a simple olive oil and garlic mix can work as substitutes for pesto.
A Warm Final Note
I can’t wait for you to try Easy Pesto Eggs on Avocado Toast 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!
