Pesto Eggs on Avocado Toast – Better Than Takeout
Pesto Eggs on Avocado Toast is the ultimate quick breakfast that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly creamy eggs every time. The golden yolks and fresh avocado make this dish irresistible. Try it with my High Protein Mango Greek Yogurt Popsicles for a balanced summer meal. If you love recipes like this, you’ll also enjoy High Protein Mango Greek Yogurt Popsicles and Easy Honey Garlic Shrimp Recipe.
Why This Pesto Eggs on Avocado Toast – Better Than Takeout Is Pure Comfort
- Quick and easy to make
- Creamy eggs with a rich pesto flavor
- Customizable with your favorite toppings
- Healthier than takeout breakfast sandwiches
What You'll Need for Pesto Eggs on Avocado Toast – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Avocado
- Eggs
- Pesto
- Bread
- Salt
- Pepper
- Red Pepper Flakes (optional)
- Optional: Fresh Herbs (parsley, basil, or chives)
- Optional: Crumbled Feta or Goat Cheese
- Optional: Sliced Tomatoes
- Optional: Smoked Salmon
📝 Ingredient Notes
- Pesto: Use store-bought or homemade. Adjust the amount to taste.
🛒 Tools & Equipment I Recommend
- Non-stick Skillet — Even heat distribution for perfectly cooked eggs → See on Amazon
- Avocado Slicer — Makes prep easy and safe → See on Amazon
How to Make Pesto Eggs on Avocado Toast – Better Than Takeout
- Toast: Toast bread to your desired level of crispiness.
- Mash Avocado: Mash avocado in a bowl and season with salt and pepper.
- Cook Eggs: Crack eggs into a non-stick skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny.
- Assemble: Spread mashed avocado on toast, top with pesto, and place a cooked egg on top. Add any desired toppings.
Cook's Tips for Perfect Pesto Eggs on Avocado Toast – Better Than Takeout
- Common mistake and fix: Overcooking eggs can make them tough and dry. To prevent this, cook them low and slow, and remove them from heat as soon as the whites are set.
- Pro tip: For extra creaminess, stir a spoonful of cream cheese into the mashed avocado.
- Pro tip: To make this dish 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
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The avocado can be mashed up to 1 day ahead. Store in an airtight container in the fridge.
Freezing Pesto Eggs on Avocado Toast – Better Than Takeout
Not suitable for freezing.
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 20-30 seconds.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the eggs while they cook.
- Best substitution: If you don't have pesto, you can use a dollop of hummus or a slice of tomato instead.
- Make-ahead: See storage notes above.
- Scaling: This recipe is easily scalable. Just adjust the number of eggs and slices of bread accordingly.
- Troubleshooting: If your eggs are sticking to the pan, try using a non-stick skillet or adding a little more oil.
Want to level up this recipe?
Immersion Blender — Makes quick work of homemade pesto → Check price on Amazon
Pesto Eggs on Avocado Toast – Better Than Takeout
Ingredients
Main Ingredients
- Avocado
- Eggs
- Pesto
- Bread
Seasonings
- Salt
- Pepper
- Red Pepper Flakes (optional)
Optional Toppings
- Fresh Herbs (parsley, basil, or chives)
- Crumbled Feta or Goat Cheese
- Sliced Tomatoes
- Smoked Salmon
Instructions
- Toast: Toast bread to your desired level of crispiness.
- Mash Avocado: Mash avocado in a bowl and season with salt and pepper.
- Cook Eggs: Crack eggs into a non-stick skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny.
- Assemble: Spread mashed avocado on toast, top with pesto, and place a cooked egg on top. Add any desired toppings.
Notes
- Chef tip: For a spicy kick, add a pinch of red pepper flakes to the eggs while they cook.
- Best substitution: If you don't have pesto, you can use a dollop of hummus or a slice of tomato instead.
- Make-ahead: See storage notes above.
- Scaling: This recipe is easily scalable. Just adjust the number of eggs and slices of bread accordingly.
- Troubleshooting: If your eggs are sticking to the pan, try using a non-stick skillet or adding a little more oil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: The avocado can be mashed up to 1 day ahead. Store in an airtight container in the fridge.
Nutrition Per Serving
- Calories: 450
- Protein: 20g
- Fat: 35g
- Carbs: 20g
- Fiber: 10g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 325mg
- 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 FAQs
Yes, see storage notes above.
Overcooking is the most common reason for dry eggs. To prevent this, cook them low and slow, and remove them from heat as soon as the whites are set.
While you can toast the bread in the air fryer, cooking eggs in an air fryer can be tricky. It's best to stick to the stovetop for this recipe.
If you don't have pesto, you can use a dollop of hummus or a slice of tomato instead.
This dish is a great source of protein and healthy fats. However, it's still important to balance it with other nutrient-rich foods throughout the day.
A Warm Final Note
I can’t wait for you to try Pesto Eggs on Avocado Toast – Better Than Takeout 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!
