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Healthy Avocado Toast with Pesto and Egg

A delicious and nutrient-rich avocado toast topped with fragrant pesto and cooked eggs, perfect for any meal of the day.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Lunch
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 slices whole-grain or sourdough bread for an extra dose of fiber
  • 1 whole ripe avocado the star of the show!
  • 1 tablespoon pesto your favorite, homemade or store-bought
  • 2 whole eggs poached or fried works best
  • to taste salt and pepper
Optional Toppings
  • cherry tomatoes
  • microgreens
  • crushed red pepper flakes

Method
 

Preparation
  1. Toast the bread slices until they are golden and crisp.
  2. Slice the ripe avocado in half, remove the pit, and scoop the flesh into a bowl.
  3. Mash the avocado lightly with a fork, season with salt, and adjust to your desired creaminess.
Cooking
  1. In a skillet, cook the eggs to your liking—poached is recommended for a runny yolk.
  2. For fried eggs, cook them sunny-side up for a beautiful presentation.
Assembly
  1. Spread the mashed avocado generously across each slice of toasted bread.
  2. Top with a tablespoon of pesto on each slice.
  3. Place a cooked egg on top of the pesto layer.
  4. Sprinkle with salt, pepper, and any additional toppings.
Serving
  1. Serve immediately for the best flavors.

Notes

Store any leftovers in airtight containers in the refrigerator for up to 1 day. Reheat the toast topped with avocado in a toaster oven to restore its crispiness.