Description
A simple and flavorful Pesto Avocado and Egg Toast featuring a perfectly cooked egg nestled on a bed of creamy avocado spread, topped with mozzarella cheese and fresh basil pesto for an elevated breakfast or brunch experience.
Ingredients
Scale
Main Ingredients
- 1 Large Egg
- 1 tablespoon Mozzarella Cheese
- 1 tablespoon Basil Pesto
- 1 slice Sourdough Bread
- 1 Avocado
- Fresh Basil, as needed
Instructions
- Prepare the pan: Heat a non-stick pan on medium heat without oil. Add 1 tablespoon of mozzarella cheese and 1 tablespoon of basil pesto directly to the pan to melt slightly and create a flavorful base.
- Cook the egg: Crack 1 large egg directly into the pesto and cheese mixture in the pan. Cook the egg to your preferred doneness, covering with a lid if you want a runny yolk to steam and gently set the top.
- Toast the bread: While the egg cooks, toast 1 slice of sourdough bread to your liking, ensuring a crispy base for the toppings.
- Prepare the avocado: Mash or slice the avocado and spread it evenly over the toasted sourdough to add creamy texture and richness.
- Assemble the toast: Carefully place the cooked pesto egg on top of the avocado spread on the toast, allowing the melted cheese and pesto to add savory flavor.
- Garnish and serve: Finish by garnishing with fresh basil leaves as needed for a fragrant and fresh herbal note. Serve immediately and enjoy.
Notes
- You can adjust the egg doneness to your preference—covering the pan helps achieve a runny yolk.
- Use fresh basil pesto and fresh basil for the best flavor impact.
- Avocado can be mashed with a pinch of salt and pepper for enhanced taste.
- For a dairy-free version, omit the mozzarella cheese or substitute with a plant-based cheese.
- This recipe works well with gluten-free bread if needed.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: Pesto Toast, Avocado Toast, Egg Toast, Breakfast Toast, Sourdough Toast, Italian Breakfast, Easy Brunch
