Ingredients
Scale
- 2 tablespoons prepared pesto sauce
- 2 large eggs, at room temperature
- 2 slices sourdough bread (use gluten-free bread for gluten-free diets), toasted
- 1/2 ripe avocado, sliced or mashed
- 1/4 teaspoon red pepper flakes
Instructions
- In a medium or large skillet, heat the pesto over medium heat. Let it heat up for 1-2 minutes, stirring it occasionally to spread it over the bottom of the skillet.
- While the pesto is heating, carefully crack each egg into a small bowl. This helps keep the yolks whole.
- Reduce the heat on the skillet to low. Pour each egg into the skillet, leaving space between the two eggs.
- Cover the skillet and cook the eggs on low heat for about 4 minutes, or until the egg whites are cooked through but the yolk is still soft. The yolk will start to get slightly cloudy when the eggs are ready.
- While the eggs are cooking, top the toasted bread with the avocado. You can either slice or cube the avocado or mash it to put on top of the toast. I like to mash it slightly on the toast with the back of a fork.
- When the eggs are done cooking, turn off the heat and use a spatula to serve each egg and pesto on top of the toast and avocado. Top with a sprinkle of red pepper flakes and serve hot.
Notes
- You can double this recipe, but you may need to cook the eggs in batches.
- This recipe is best served right after it is made. It does not store or re-heat well.
- If you are on a dairy-free diet, be sure to use a vegan pesto sauce or make your own dairy-free pesto.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 285
- Sugar: 1.6 g
- Sodium: 430.5 mg
- Fat: 17.1 g
- Saturated Fat: 3.6 g
- Carbohydrates: 21.9 g
- Fiber: 3.5 g
- Protein: 11.4 g
- Cholesterol: 186 mg