Pesto Eggs on Avocado Toast -

Ingredients

• 1 piece Avocado (ripe but firm, skin removed and flesh scooped)
• 1 tsp Olive Oil (extra virgin, for dressing avocado)
• 1 pinch Pink Himalayan Salt (or sea salt)
• 1 pinch Fresh Black Pepper (freshly ground)
• 1 tsp Lemon Juice (freshly squeezed, prevents browning)
• 1 slice Bread Slice (your favorite bread, toasted)
• 2 tbsp Basil Pesto (store‑bought or homemade)
• 1 large Egg (room temperature)
• 1 pinch Red Pepper Flakes (optional, for heat)

Instructions

1. Prepare Avocado

   Slice the avocado in half, twist to remove the pit, scoop out the flesh, then mash with olive oil, pink Himalayan salt, fresh black pepper, and lemon juice until spreadable.

   Time: PT5M

2. Toast Bread

   Toast the slice of bread in a toaster or under a broiler until golden and crisp.

   Time: PT2M

3. Preheat Pan

   Place a nonstick pan over medium heat and let it warm for about a minute.

   Time: PT1M

   Temperature: Medium heat

4. Cook Pesto Egg

   Add the basil pesto to the hot pan, then crack the egg directly onto the pesto. Cover with a lid and cook until the whites are set but the yolk remains runny, about 3‑4 minutes. Touch the yolk with fingertips to ensure it is warm.

   Time: PT4M

   Temperature: Medium heat

5. Assemble Toast

   Spread the mashed avocado evenly over the toasted bread, place the cooked pesto egg on top, and finish with a light sprinkle of pink Himalayan salt and optional red pepper flakes.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

11 g

Carbohydrates

27 g

Fat

39 g

Fiber

10 g