Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Start your day right with these Pesto Eggs on Avocado Toast. After making this dozens of times, I’ve discovered the trick to perfectly creamy eggs every time. The warm, gooey yolk pairs beautifully with the crispy avocado toast, creating a satisfying breakfast that’s better than takeout. If you love recipes like this, you’ll also enjoy Try these Korean BBQ Steak Rice Bowls for dinner and For a sweet treat, make these No Bake S’mores Pudding Cups.
Why This Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast Is Pure Comfort
- Creamy pesto eggs for a flavor boost
- Crispy avocado toast for texture
- Ready in just 15 minutes for a quick breakfast
- Better than takeout, perfect 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.
- Bread
- Avocado
- Eggs
- Pesto
- Salt
- Pepper
- Pesto
- Salt
- Pepper
- Red pepper flakes (optional)
- Optional: Red pepper flakes
- Optional: Fresh basil
- Optional: Tomato slices
📝 Ingredient Notes
- Pesto: Homemade or store-bought works great. Adjust seasoning if needed.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Even cooking and easy cleanup → See on Amazon
- Immersion blender — Smooth pesto in seconds → See on Amazon
How to Make Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
- Toast: Toast bread to your desired level of crispiness.
- Mash avocado: Mash avocado with a fork and season with salt and pepper.
- Cook eggs: Crack eggs into a cold non-stick skillet, season with salt and pepper, and cook over medium-low heat until creamy.
- Assemble: Spread mashed avocado on toast, top with pesto eggs, and add any desired toppings.
Cook's Tips for Perfect Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
- Common mistake and fix: Don't overcook the eggs. They'll continue to cook from residual heat. If they're too runny, simply cook them a bit longer.
- Pro tip: For extra creaminess, add a teaspoon of cream or milk to the eggs before cooking.
- Pro tip: To make ahead, toast the bread and mash the avocado the night before. In the morning, just cook the eggs and assemble.
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 an airtight container in the fridge for up to 2 days. Make-ahead tip: Toast and avocado can be prepared ahead of time. Assemble just before serving.
Freezing Pesto Eggs on Avocado Toast – Better Than Takeout 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 15-20 seconds, but the texture may be compromised.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the eggs while cooking.
- Best substitution: No pesto? Use a spoonful of basil pesto or mix in some chopped fresh basil.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe is easily scalable. Just adjust the number of eggs and slices of bread.
- Troubleshooting: If your eggs are sticking to the pan, try using a non-stick skillet or adding a bit more oil.
Want to level up this recipe?
Avocado slicer — Easy and even avocado slices for perfect toast → Check price on Amazon
Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Ingredients
Main Ingredients
- Bread
- Avocado
- Eggs
- Pesto
- Salt
- Pepper
Seasonings
- Pesto
- Salt
- Pepper
- Red pepper flakes (optional)
Optional Toppings
- Red pepper flakes
- Fresh basil
- Tomato slices
Instructions
- Toast: Toast bread to your desired level of crispiness.
- Mash avocado: Mash avocado with a fork and season with salt and pepper.
- Cook eggs: Crack eggs into a cold non-stick skillet, season with salt and pepper, and cook over medium-low heat until creamy.
- Assemble: Spread mashed avocado on toast, top with pesto eggs, and add any desired toppings.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the eggs while cooking.
- Best substitution: No pesto? Use a spoonful of basil pesto or mix in some chopped fresh basil.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe is easily scalable. Just adjust the number of eggs and slices of bread.
- Troubleshooting: If your eggs are sticking to the pan, try using a non-stick skillet or adding a bit more oil.
Storage
- Fridge: Store leftover avocado toast in an airtight container 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 15-20 seconds, but the texture may be compromised.
- Make ahead: Toast and avocado can be prepared ahead of time. Assemble just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 32g
- Carbs: 25g
- Fiber: 10g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 300mg
- Sat. Fat: 7g
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, see the storage section for make-ahead tips.
Try using a non-stick skillet or adding a bit more oil to prevent sticking.
Yes, simply omit the bread or replace it with a low-carb alternative like cloud bread.
Reheat in the oven at 350°F (175°C) for 5-7 minutes for the best texture.
While you can toast the bread in the air fryer, cooking the eggs in an air fryer may result in a less creamy texture.
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!
