Eggs on Toast with Pesto on Avocado
A quick and indulgent brunch recipe where basil pesto replaces cooking oil, enveloping eggs in a fragrant herb and garlic cloak. Served on crispy toast topped with creamy avocado, these flowing eggs become a decadent pleasure ready in under 10 minutes.
🛒 Ingredients
2 servings
- 4 fresh eggs (preferably organic or free-range)
- 4 tablespoons of high-quality basil pesto (approximately 60g)
- 4 thick slices of sourdough bread or country bread
- 2 ripe avocados
- 1 lemon (juice)
- 1 teaspoon of red pepper flakes
- Fine salt
- Freshly ground black pepper
- A few fresh basil leaves for garnish
- Optional: grated Parmesan cheese
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🎬 Original video
Directions
- 1
Prepare the toasts: Grill the bread slices in a toaster or dry pan until golden brown and crispy.
- 2
Prepare the avocado topping: Cut the avocados in half, remove the pit, and coarsely mash the flesh with a fork in a bowl. Season with lemon juice, a pinch of salt, and pepper. Mix well and reserve.
- 3
Heat an anti-adhesive skillet over medium heat. When hot, place 2 tablespoons of basil pesto directly into the pan without adding oil. The pesto will start to sizzle and release its fragrant oils.
- 4
Gently crack 2 eggs directly into the center of the hot and bubbling pesto. Season lightly with salt, generously pepper, and sprinkle with red pepper flakes to taste.
- 5
Cook over medium-low heat for 2-3 minutes, occasionally brushing the white with the melted pesto using a spoon, until the white is perfectly cooked but the yolk still runs. Repeat for the remaining 2 eggs.
- 6
Assemble the dishes by spreading the avocado topping generously on each bread slice and placing an egg on top of the pesto.
- 7
Finish with fresh basil leaves, a sprinkle of pepper, and optional Parmesan cheese. Serve immediately.
💡 Chef's Tip
The secret to perfect pesto eggs lies in the quality of the pesto: choose artisanal pesto made with extra-virgin olive oil and real basil leaves, not an industrial version. For a yolk that's even runnier, cover the pan with a lid for the last 30 seconds – the steam cooks the top of the white without touching the yolk.
