Pesto Eggs Avocado Toast

This Pesto Eggs Avocado Toast recipe is made with mashed avocado on your favorite toasted bread, topped with fried pesto eggs drizzled with honey. Avocado toast with egg is great for breakfast, lunch or as a light dinner! 

Basic Avocado Toast is pretty delicious on its own, but it’s really tasty when you add pesto eggs to it. If you like avocado toast, you’ll love this recipe for Pesto Eggs Avocado Toast!

If you’re looking for a quick, easy and delicious breakfast to make, this avocado toast checks all the boxes.

Pesto Eggs Avocado Toast Recipe

• Toast. You can use whatever bread you like best to make this recipe. I personally like a French bread.
• Eggs.  We use free-range brown eggs. Cook the eggs however you like them best (over easy or over hard). You can use one fried egg for each piece of toast or two fried eggs depending on the size of your bread (and depending on how hungry you are). 
• Pesto. We use a homemade basil pesto to drizzle over the eggs as they cook.
• Honey. We drizzle honey over the avocado toast just before serving. The sweet taste of honey mixed with the pesto is amazing! Don’t skip this part!
• Seasoning. We sprinkle pine nuts and red pepper flakes over the top. You can omit the pine nuts and use black pepper if you prefer.

Find printable recipe with the measurements below.

How To Make Avocado Toast with Pesto Eggs

1. Toast Bread. Lightly toast the slices of bread in a toaster or grill in in a pan with a little olive oil (or olive oil + butter). You don’t want overly toasted bread that may break apart as you mash the avocado on it.
2. Make Pesto. Finely grate the cheese. Remove the thick ends of the basil stems and discard using only the leaves and finer stems.  Add the basil, garlic, basil to a blender or food processor. While processor is running, pour olive oil in a stead stream through the feed tube. Turn the processor off and remove the lid to add your cheese.  Pulse a few times to incorporate the cheese into the sauce.
3. Fry Eggs. Depending on whether you want one or two fried eggs on your toast, and how many pieces of avocado toast you’ll be making, you may need to work in batches and use two pans to fry the eggs in. Heat butter in a non-stick skillet over high heat. Crack one (or two) eggs in a small bowl or ramekin and carefully slide them into the pan. Reduce heat to medium low and cook the eggs for about 2 minutes or until the whites are set and the yolks are still runny. Taking the pan by the handle, give a light shake to loosen the eggs from the pan. 
4. Assemble Toast.  Toast the bread and give it a drizzle of extra-virgin olive oil, then mash avocado slices directly on the toast. Lay a cooked pesto egg over the top of the mashed avocado
5. Drizzle with Honey. Drizzle honey over the egg and sprinkle red pepper flakes and pine nuts over the eggs.  

Easy Basil Pesto Recipe

We use our quick and easy basil pesto to make this recipe.

• 2 cups packed fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese (or Parmigiano-Reggiano)
• 2 cloves garlic, minced
• 1/4 teaspoon cracked pepper
• 1/2 cup extra-virgin olive oil

What To Do With Leftover Pesto?

If you have any leftover pesto, here are 5 ways you can put it to good use.

1. Freeze it. Freeze it for later use with this easy how-to for freezing pesto.
2. Croutons. Toss it with cubes of bread to make these awesome Pesto Croutons.
3. Mashed Potatoes. Swirl it into mashed potatoes to make these Basil Mashed Potatoes. Yes seriously! It’s amazing!
4. Soup. Swirl it into your favorite soup. This is a great way to use pesto!
5. Salad Dressing. Use it to make a tasty salad dressing like this Lemon Basil Vinaigrette.
6. Vegetables. Drizzle it over steamed or roasted vegetables like this Basil Broccoli.

How To Fry An Egg

Sunny Side Up

This is the easiest method of frying an egg because there’s no flipping involved. The egg is cooked on one side until the egg white is cooked through (going from clear to opaque) while the bright yellow yolk stays runny.

Place a nonstick frying pan over medium-low heat and add a tablespoon of butter, brushing the butter around the pan. Crack an egg in a small bowl or ramekin. Carefully slide the egg into the pan. Reduce the heat to low and cook for 2-3 minutes or until the egg white begins to turn white and the yolks thicken. Tilting the pan, spoon the pooled butter and drizzle it over the egg to baste it. Season with a pinch of salt and pepper, then carefully slide the egg onto a plate.

Over Easy

To fry an egg over easy, the fried egg is flipped using a wide flat spatula and briefly cooked on the other side just long enough to set the egg white while the yolk stays runny.

Place a nonstick frying pan over medium-low heat and add a tablespoon of butter. Crack an egg in a small bowl or ramekin. When the butter has melted, brush the butter around the pan and carefully slide the egg into the pan. Reduce the heat to low and cook for about 1-2 minutes or until the egg white turns white (going from clear to opaque) and is set but not hard. Using a wide flat spatula flip the egg.  To flip the egg, tilt the far edge of the pan upward to meet the egg as you flip it over. Season with a pinch of salt and pepper and cook another 15-30 seconds, then carefully slide the egg onto a plate.

Over Medium

This is a popular option. The egg has a firm white and a slightly runny yolk. 

Place a nonstick frying pan over medium-low heat and add a tablespoon of butter. Crack an egg in a small bowl or ramekin. When the butter has melted, brush the butter around the pan and carefully slide the egg into the pan. Reduce the heat to low and cook for about 1 to 1-1/2 minutes or until the egg white turns white (going from clear to opaque) and is set but not hard. Using a wide flat spatula flip the egg.  To flip the egg, tilt the far edge of the pan upward to meet the egg as you flip it over. Season with a pinch of salt and pepper and cook another 1-minute, then carefully slide the egg onto a plate.

Over Well

This method is also called “over hard”. The egg has a firm white and yolk that is cooked through. The egg yolk can be poked the spatula tip or the tip of a knife to hasten cooking cooking time so the yolk cooks through. 

Place a nonstick frying pan over medium-low heat and add a tablespoon of butter. Crack an egg in a small bowl or ramekin. When the butter has melted, brush the butter around the pan and carefully slide the egg into the pan. Reduce the heat to low and cook for about 1-1/2 minutes or until the egg white turns white (going from clear to opaque) and is set. Using a wide flat spatula flip the egg.  To flip the egg, tilt the far edge of the pan upward to meet the egg as you flip it over. Season with a pinch of salt and pepper and cook another 1-1/2 minutes. You can prick the yolk with the tip of the spatula to break the yolk and hasten cooking time.

Looking For More Breakfast Recipes

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Yield: 4 servings

Pesto Eggs Avocado Toast

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

This Pesto Eggs Avocado Toast recipe is made with mashed avocado on your favorite toasted bread, topped with fried pesto eggs drizzled with honey. Avocado toast with egg is great for breakfast, lunch or as a light dinner! 

Ingredients

• 4 pieces of toasted bread
• 1 tablespoon extra-virgin olive oil
• 2 ripe avocados
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 4 fried eggs
• 2 tablespoons Pure Clover Honey
• 1/2 teaspoon red pepper flakes
• 1 tablespoon Pine Nuts

For the Basil Pesto

• 2 cups packed fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese (or Parmigiano-Reggiano)
• 2 cloves garlic, minced
• 1/4 teaspoon cracked pepper
• 1/2 cup extra-virgin olive oil

Instructions

1. Toast the bread in a toaster or grill in in a pan with a little olive oil (or olive oil + butter), then mash avocado slices directly on the toast. If you toast the bread in the oven - drizzle a little olive oil over the toast before mashing the avocado on it.
2. Depending on whether you want one or two fried eggs on your toast, and how many pieces of avocado toast you’ll be making, you may need to work in batches and use two pans to fry the eggs in. Heat butter in a non-stick skillet over high heat. Crack one (or two) eggs in a small bowl or ramekin and carefully slide them into the pan. Reduce heat to medium low and cook the eggs for about 2 minutes or until the whites are set and the yolks are still runny. Taking the pan by the handle, give a light shake to loosen the eggs from the pan. 
3. Flip the eggs and drizzle pesto sauce around the eggs, mostly around the outer edges so some of it hits the pan and gets under the eggs.
4. Lay a cooked pesto egg over the top of the mashed avocado toast.
5. Drizzle honey over the eggs.
6. Sprinkle red pepper flakes and pine nuts over the eggs.  

For the Pesto

1. Finely grate the cheese.
2. Remove the thick ends of the basil stems and discard using only the leaves and finer stems. 
3. Add the basil and garlic to a blender or food processor. While processor is running, pour olive oil in a steady stream through the feed tube. Turn the processor off and remove the lid to add your cheese.  Pulse a few times to incorporate the cheese into the sauce.

Notes

Squeeze lemon juice over the avocado slices to keep them from browning.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 799Total Fat: 70gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 52gCholesterol: 211mgSodium: 449mgCarbohydrates: 33gFiber: 8gSugar: 11gProtein: 15g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.