

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!
25 minutesPrep Time
15 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings4 eggs
4 slice of bread
2 avocado
1/4 cups crumble feta cheese
4 leaves Tuscan kale, stem removed (for the pesto)
1/4 cups toasted pine nuts (for the pesto)Sorry this product is not available at your store
1 clove garlic (for the pesto)
1/4 cup olive oil (for the pesto)
1/4 cup water (for the pesto)
Directions
- To make pesto, blanch kale in hot water and squeeze out excess water.
- In a blender, blend all the pesto ingredients together until smooth.
- Toast bread and thinly slice avocado, arranged avocado slice on toast.
- 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.
- Transfer the pesto eggs over avocado toast. Sprinkle with crumbled feta.
- You can keep leftover pesto in the fridge or freezer for later use.