Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Pesto eggs on avocado toast is the perfect better-than-takeout breakfast. After making this many times, I’ve discovered the trick to creamy eggs every time. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Refreshing Guava White Tea Lemonade and Herb Butter Sautéed Mushrooms.
Why This Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast Is Pure Comfort
- Creamy, flavorful eggs in minutes
- Healthy, satisfying breakfast
- Better than takeout, ready in a flash
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 whole grain bread
- 2 tbsp basil 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 cooking and easy cleanup. → See on Amazon
- Avocado slicer — Makes quick work of avocados. → See on Amazon
How to Make Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
- Toast bread: Toast bread to your desired level of crispiness.
- Mash avocado: Mash half an avocado and spread it on the toast.
- Cook eggs: Crack eggs into a non-stick skillet, add pesto, and cook until creamy. Season with salt, pepper, and red pepper flakes (optional).
- Assemble: Top avocado toast with cooked eggs, fresh basil leaves, and grated parmesan cheese. Serve immediately.
Cook's Tips for Perfect Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
- Common mistake and fix: Overcooking eggs can make them rubbery. Cook until the whites are set but the yolks are still runny for creamiest results.
- Pro tip: For extra heat, add a pinch of red pepper flakes to the skillet with the eggs.
- Pro tip: To make this dish gluten-free, use gluten-free bread.
Storing & Reheating Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Short-Term Storage
Store in an airtight container in the fridge. Store leftover avocado toast in the fridge for up to 2 days. Make-ahead tip: Avocado can be mashed and bread toasted up to 1 day ahead.
Freezing Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a lighter version, use egg whites instead of whole eggs.
- Best substitution: Replace pesto with chopped fresh herbs like basil and chives for a fresh twist.
- Make-ahead: Toast and mash avocado up to 1 day ahead. Assemble just before serving.
- Scaling: This recipe easily doubles or triples for a crowd.
- Troubleshooting: If eggs are sticking to the pan, use a non-stick skillet and add a little oil.
Want to level up this recipe?
Immersion blender — Makes smooth, creamy pesto in seconds. → Check price on Amazon
Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Ingredients
Main Ingredients
- 4 large eggs
- 1 ripe avocado
- 4 slices whole grain bread
Seasonings
- 2 tbsp basil pesto
- Salt and pepper, to taste
- Red pepper flakes (optional)
Optional Toppings
- Fresh basil leaves
- Grated parmesan cheese
Instructions
- Toast bread: Toast bread to your desired level of crispiness.
- Mash avocado: Mash half an avocado and spread it on the toast.
- Cook eggs: Crack eggs into a non-stick skillet, add pesto, and cook until creamy. Season with salt, pepper, and red pepper flakes (optional).
- Assemble: Top avocado toast with cooked eggs, fresh basil leaves, and grated parmesan cheese. Serve immediately.
Notes
- Chef tip: For a lighter version, use egg whites instead of whole eggs.
- Best substitution: Replace pesto with chopped fresh herbs like basil and chives for a fresh twist.
- Make-ahead: Toast and mash avocado up to 1 day ahead. Assemble just before serving.
- Scaling: This recipe easily doubles or triples for a crowd.
- Troubleshooting: If eggs are sticking to the pan, use a non-stick skillet and add a little oil.
Storage
- Fridge: Store leftover avocado toast in the fridge for up to 2 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: Avocado can be mashed and bread toasted up to 1 day ahead.
Nutrition Per Serving
- Calories: 420
- Protein: 20g
- Fat: 32g
- Carbs: 18g
- Fiber: 8g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 325mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast FAQs
Yes, pesto can be made up to 1 week ahead and stored in the fridge.
Overcooking eggs can make them rubbery. Cook until the whites are set but the yolks are still runny for creamiest results.
No, this recipe is best made on the stovetop.
Chopped fresh herbs like basil and chives make a great substitute.
Yes, this recipe easily doubles or triples for a crowd.
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!
