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Pesto Eggs on Toast

Pesto Eggs on Toast

Put a spin on brunch by adding a simple pesto to your eggs on toast. Our pesto recipe uses kale but you can use any leafy green like spinach, traditional basil or a mix of your favourite herbs. YUM!

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25 minutesPrep Time
15 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
4 slice of bread
Abbott's Bakery Light Rye Bread
2 avocado
Hass Avocado
1/4 cups crumble feta cheese
4 leaves Tuscan kale, stem removed (for the pesto)
Kale Bunch
1/4 cups toasted pine nuts (for the pesto)Sorry this product is not available at your store
1 clove garlic (for the pesto)
Garlic Bulb
1/4 cup olive oil (for the pesto)
Bertolli Olive Oil Classico
1/4 cup water (for the pesto)
Fiji Still Water
Fiji Still Water1 Litre
Special
$3.70
was $3.95

Directions

  1. To make pesto, blanch kale in hot water and squeeze out excess water.
  2. In a blender, blend all the pesto ingredients together until smooth.
  3. Toast bread and thinly slice avocado, arranged avocado slice on toast.
  4. In a frying pan over medium low heat, add about 2 tbsp of pesto per egg, spread it out with a cooking spatula, drop each egg onto the pesto and fry it until the egg white is cooked but the yolk is still runny.
  5. Transfer the pesto eggs over avocado toast. Sprinkle with crumbled feta.
  6. You can keep leftover pesto in the fridge or freezer for later use.