Pesto Eggs on Avocado Toast – Quick & Easy Breakfast
Start your day right with these creamy Pesto Eggs on Avocado Toast. After making this many times, I’ve discovered the trick to perfectly creamy eggs every time. The crispy toast and fresh avocado make this breakfast irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Raspberry Passionfruit Tequila Sour Cocktail Recipe and Refreshing White Christmas Mojitos with Coconut and Mint.
Why This Pesto Eggs on Avocado Toast – Quick & Easy Breakfast Is Pure Comfort
- Easy to make with simple ingredients
- Creamy eggs with a rich pesto flavor
- Crispy toast and fresh avocado for the perfect balance
- Better than takeout and ready in minutes
What You'll Need for Pesto Eggs on Avocado Toast – Quick & Easy Breakfast
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 large eggs
- 1 ripe avocado
- 4 slices of bread
- 2 tbsp pesto
- Salt and pepper to taste
- Red pepper flakes (optional)
- Optional: Fresh basil leaves
- Optional: Grated Parmesan cheese
📝 Ingredient Notes
- Pesto: Homemade or store-bought works great.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Even heat distribution for perfectly cooked eggs. → See on Amazon
- Avocado slicer — Makes quick work of slicing and pitting avocados. → See on Amazon
How to Make Pesto Eggs on Avocado Toast – Quick & Easy Breakfast
- Toast the bread: Toast the bread to your desired level of crispiness.
- Mash the avocado: Mash half an avocado and season with salt and pepper. Spread it on the toast.
- Cook the eggs: Crack the eggs into a non-stick skillet and cook until the whites are set but the yolks are still runny. Spoon the pesto over the eggs.
- Assemble the toast: Place the eggs on top of the avocado toast. Sprinkle with red pepper flakes (optional) and garnish with fresh basil leaves or grated Parmesan cheese.
Cook's Tips for Perfect Pesto Eggs on Avocado Toast – Quick & Easy Breakfast
- Common mistake and fix: Don't overcook the eggs. The residual heat will continue to cook them after you've taken them off the heat.
- Pro tip: For even creamier eggs, add a tablespoon of cream or milk to the eggs before cooking.
- Pro tip: To make this breakfast ahead, cook the eggs and toast separately, then assemble just before serving.
Storing & Reheating Pesto Eggs on Avocado Toast – Quick & Easy Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store leftover toast in the fridge for up to 2 days. Make-ahead tip: The eggs and toast can be made ahead of time and assembled just before serving.
Freezing Pesto Eggs on Avocado Toast – Quick & Easy Breakfast
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a vegetarian version, use a vegetarian pesto or make your own with basil, garlic, pine nuts, and olive oil.
- Best substitution: If you don't have pesto, you can use fresh basil leaves or chopped spinach instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your eggs are overcooking, try using a lower heat setting or cooking them in a separate pan.
Want to level up this recipe?
Immersion blender — Makes quick work of blending pesto and can be used to make your own homemade pesto. → Check price on Amazon
Pesto Eggs on Avocado Toast – Quick & Easy Breakfast
Ingredients
Main Ingredients
- 4 large eggs
- 1 ripe avocado
- 4 slices of bread
- 2 tbsp pesto
Seasonings
- Salt and pepper to taste
- Red pepper flakes (optional)
Optional Toppings
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Toast the bread: Toast the bread to your desired level of crispiness.
- Mash the avocado: Mash half an avocado and season with salt and pepper. Spread it on the toast.
- Cook the eggs: Crack the eggs into a non-stick skillet and cook until the whites are set but the yolks are still runny. Spoon the pesto over the eggs.
- Assemble the toast: Place the eggs on top of the avocado toast. Sprinkle with red pepper flakes (optional) and garnish with fresh basil leaves or grated Parmesan cheese.
Notes
- Chef tip: For a vegetarian version, use a vegetarian pesto or make your own with basil, garlic, pine nuts, and olive oil.
- Best substitution: If you don't have pesto, you can use fresh basil leaves or chopped spinach instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your eggs are overcooking, try using a lower heat setting or cooking them in a separate pan.
Storage
- Fridge: Store leftover toast in the fridge for up to 2 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: The eggs and toast can be made ahead of time and assembled just before serving.
Nutrition Per Serving
- Calories: 420
- Protein: 18g
- Fat: 32g
- Carbs: 18g
- Fiber: 9g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 370mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Pesto Eggs on Avocado Toast – Quick & Easy Breakfast FAQs
Yes, see the storage notes for make-ahead tips.
Try using a lower heat setting or cooking them in a separate pan.
Yes, simply chop the basil leaves and sprinkle them over the eggs instead of using pesto.
Yes, but you can make it vegan by using a vegan pesto or making your own with basil, garlic, pine nuts, and olive oil.
Yes, any store-bought pesto will work great in this recipe.
A Warm Final Note
I can’t wait for you to try Pesto Eggs on Avocado Toast – Quick & Easy 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!
