Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Start your day right with these Pesto Eggs on Avocado Toast. After making this many times, I’ve perfected the creamy, flavorful eggs that sit perfectly on crispy avocado toast. Better than takeout, this breakfast is ready in just 15 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Zucchini Noodle Chicken Alfredo Recipe and Creamy Gorgonzola Truffle Mushroom Sauce for Pasta.
Why This Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast Is Pure Comfort
- Creamy pesto eggs with a hint of garlic
- Crispy avocado toast for the perfect texture
- Ready in just 15 minutes for a quick breakfast
- Better than takeout, save money and time
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
- 2 slices of bread
- 2 tbsp pesto
- Salt
- Pepper
- 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 — Safely and easily slice avocados → See on Amazon
How to Make Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
- Toast the bread: Toast the bread to your desired level of crispiness.
- Mash the avocado: Mash the avocado and spread it on the toast.
- Cook the eggs: Crack the eggs into a non-stick skillet and cook until the whites are set but the yolks are still runny. Season with salt and pepper.
- Assemble the toast: Spread the pesto on the toast, then top with the cooked eggs. Sprinkle with red pepper flakes if desired.
Cook's Tips for Perfect Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
- Common mistake and fix: Don't overcook the eggs. The yolks should still be runny for the best texture and flavor.
- : For a vegetarian version, omit the eggs and add more avocado or top with sliced tomatoes.
- : To make this breakfast ahead, cook the eggs and toast separately, then assemble just before serving.
Storing & Reheating Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
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: Eggs and toast can be made ahead, then assembled just before serving.
Freezing Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For perfectly cooked eggs, use a non-stick skillet and cook the eggs over medium-low heat.
- Best substitution: If you don't have pesto, you can use hummus or mashed avocado instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your eggs are overcooked, try cooking them over lower heat or for less time.
Want to level up this recipe?
High-quality pesto — Rich, flavorful pesto that elevates this dish → Check price on Amazon
Pesto Eggs on Avocado Toast – Better Than Takeout Breakfast
Ingredients
Main Ingredients
- 4 large eggs
- 1 ripe avocado
- 2 slices of bread
- 2 tbsp pesto
Seasonings
- Salt
- Pepper
- Red pepper flakes (optional)
Optional Toppings
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Toast the bread: Toast the bread to your desired level of crispiness.
- Mash the avocado: Mash the avocado and spread it on the toast.
- Cook the eggs: Crack the eggs into a non-stick skillet and cook until the whites are set but the yolks are still runny. Season with salt and pepper.
- Assemble the toast: Spread the pesto on the toast, then top with the cooked eggs. Sprinkle with red pepper flakes if desired.
Notes
- Chef tip: For perfectly cooked eggs, use a non-stick skillet and cook the eggs over medium-low heat.
- Best substitution: If you don't have pesto, you can use hummus or mashed avocado instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your eggs are overcooked, try cooking them over lower heat or for less time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: Eggs and toast can be made ahead, then assembled just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 18g
- Fat: 35g
- Carbs: 20g
- Fiber: 8g
- Sugar: 3g
- Sodium: 700mg
- 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 Breakfast FAQs
Yes, see storage notes for make-ahead tips.
Overcooking is the most common reason for dry eggs. Try cooking them over lower heat or for less time.
Not recommended for freezing.
No, an air fryer is not the best tool for cooking eggs and toast.
Hummus or mashed avocado can be used as a substitute.
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!
