Pesto Eggs on Avocado Toast
Ingredients
-
2
tablespoons
prepared pesto sauce
-
2
large
eggs
-
2
slices
sourdough bread
-
½
ripe
avocado
-
¼
teaspoon
red pepper flakes
Instructions
- Heat the pesto in a skillet over medium heat for 1-2 minutes.
- Crack each egg into a small bowl to keep the yolks whole.
- Reduce the heat to low and pour the eggs into the skillet, leaving space between them.
- Cover the skillet and cook the eggs on low heat for about 4 minutes until the whites are cooked but the yolks remain soft.
- While the eggs are cooking, prepare the toast with sliced or mashed avocado.
- Once the eggs are done, place them on top of the avocado toast and sprinkle with red pepper flakes before serving.
Nutrition Facts (estimated)
Servings
2
Calories
285
Total fat
17.1g
Total carbohydrates
21.9g
Total protein
11.4g
Sodium
430.5mg
Cholesterol
186mg
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