FETA AND PESTO EGGS 🍳

Ingredients

• 2 slices Bread (sturdy sourdough or whole grain)
• 1/2 avocado Ripe Avocado (peeled, pitted, and mashed)
• 2 tablespoons Pesto (store‑bought or homemade basil pesto)
• 2 pieces Large Eggs (room temperature)
• 1 teaspoon Olive Oil (for skillet)
• 1 teaspoon Lemon Juice (prevents avocado browning)
• to taste Salt
• to taste Black Pepper
• optional pinch Red Pepper Flakes (adds heat)

Instructions

1. Toast the Bread

   Place the bread slices in the toaster and toast until golden and crisp, about 2 minutes.

   Time: PT2M

2. Mash the Avocado

   Halve the avocado, remove the pit, scoop the flesh into a small bowl, add lemon juice, a pinch of salt and pepper, then mash with a fork until smooth but still slightly chunky.

   Time: PT3M

3. Spread Pesto on Toast

   Evenly spread 1 tablespoon of pesto on each toasted slice.

   Time: PT1M

4. Add Avocado Layer

   Spoon the mashed avocado onto the pesto‑coated toast and spread gently.

   Time: PT1M

5. Cook the Eggs

   Heat the skillet over medium heat, add olive oil, then crack the eggs into the pan. Cook sunny‑side‑up for 3‑4 minutes until the whites are set but the yolk is still runny.

   Time: PT4M

   Temperature: Medium heat

6. Assemble the Dish

   Place one cooked egg on each avocado‑pesto toast. Sprinkle with optional red pepper flakes, extra salt, and pepper.

   Time: PT1M

7. Enjoy

   Serve the pesto egg avocado toast hot, optionally with a side of fresh fruit.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

14g

Carbohydrates

30g

Fat

20g

Fiber

7g