Pesto Eggs on Avocado Toast: Better Than Takeout Breakfast
Start your day right with these Pesto Eggs on Avocado Toast. After making this many times, I’ve discovered the trick to perfectly creamy eggs every time. The warm, creamy pesto eggs on crispy toast with fresh avocado is an irresistible combination that’s better than takeout and ready in just 15 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Guava White Tea Lemonade and Fresh Mango Cucumber Salad with Blueberries and Avocado.
Why This Pesto Eggs on Avocado Toast: Better Than Takeout Breakfast Is Pure Comfort
- Creamy pesto eggs in just 5 minutes
- Crispy toast with fresh avocado
- Better than takeout, ready in 15 minutes
- Easy, satisfying breakfast for busy mornings
What You'll Need for Pesto Eggs on Avocado Toast: Better Than Takeout 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
- Black pepper
- Red pepper flakes (optional)
- Optional: Fresh basil leaves
- Optional: Cherry tomatoes, halved
📝 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 — Safely and easily slice avocados in seconds. → See on Amazon
How to Make Pesto Eggs on Avocado Toast: Better Than Takeout Breakfast
- Toast the bread: Toast the bread to your desired level of crispiness.
- Mash the avocado: Mash the avocado and season with salt and pepper. Spread it onto 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 pesto onto the eggs and let it melt.
- Assemble: Place the eggs on top of the avocado toast. Garnish with red pepper flakes, fresh basil, or cherry tomatoes if desired.
Cook's Tips for Perfect Pesto Eggs on Avocado Toast: Better Than Takeout Breakfast
- : For perfectly runny yolks, cook the eggs low and slow.
- Common mistake and fix: Don't overcook the eggs. They'll continue to cook from residual heat once you've taken them off the stove.
- : Use a non-stick skillet for easy egg removal.
- : For a vegetarian version, omit the eggs and add more avocado or top with sliced tomatoes.
Storing & Reheating Pesto Eggs on Avocado Toast: Better Than Takeout Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store leftover toast in an airtight container in the fridge for up to 2 days. Make-ahead tip: The avocado can be mashed and seasoned up to 1 day ahead. Store in an airtight container in the fridge.
Freezing Pesto Eggs on Avocado Toast: Better Than Takeout Breakfast
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a toaster oven or oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but the texture may become soggy.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the pesto.
- Best substitution: Substitute the pesto with hummus or smashed avocado for a different flavor profile.
- Make-ahead: The avocado can be mashed and seasoned up to 1 day ahead. Store in an airtight container in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your eggs are sticking to the pan, use a non-stick skillet or add a bit more oil.
Want to level up this recipe?
Immersion blender — Easily blend pesto right in the pan for a quick, mess-free breakfast. → Check price on Amazon
Pesto Eggs on Avocado Toast: Better Than Takeout Breakfast
Ingredients
Main Ingredients
- 4 large eggs
- 1 ripe avocado
- 4 slices of bread
- 2 tbsp pesto
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
Optional Toppings
- Fresh basil leaves
- Cherry tomatoes, halved
Instructions
- Toast the bread: Toast the bread to your desired level of crispiness.
- Mash the avocado: Mash the avocado and season with salt and pepper. Spread it onto 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 pesto onto the eggs and let it melt.
- Assemble: Place the eggs on top of the avocado toast. Garnish with red pepper flakes, fresh basil, or cherry tomatoes if desired.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the pesto.
- Best substitution: Substitute the pesto with hummus or smashed avocado for a different flavor profile.
- Make-ahead: The avocado can be mashed and seasoned up to 1 day ahead. Store in an airtight container in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your eggs are sticking to the pan, use a non-stick skillet or add a bit more oil.
Storage
- Fridge: Store leftover toast in an airtight container in the fridge for up to 2 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a toaster oven or oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but the texture may become soggy.
- Make ahead: The avocado can be mashed and seasoned up to 1 day ahead. Store in an airtight container in the fridge.
Nutrition Per Serving
- Calories: 360
- Protein: 14g
- Fat: 27g
- Carbs: 18g
- Fiber: 8g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 185mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Pesto Eggs on Avocado Toast: Better Than Takeout Breakfast FAQs
The avocado can be mashed and seasoned up to 1 day ahead. Store in an airtight container in the fridge. However, the toast is best eaten fresh.
Use a non-stick skillet or add a bit more oil to prevent the eggs from sticking.
Store leftover toast in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or oven at 350°F (180°C) for 5-7 minutes.
While you can toast the bread in the air fryer, cooking the eggs in an air fryer may result in uneven cooking.
Substitute the pesto with hummus or smashed avocado for a different flavor profile.
A Warm Final Note
I can’t wait for you to try Pesto Eggs on Avocado Toast: Better Than Takeout 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!
