Get ready to elevate your breakfast game with this exquisite Jammy Egg Avocado & Pesto Toast. This dish combines the creaminess of ripe avocados, the richness of perfectly cooked jammy eggs, and the vibrant flavors of homemade pesto, creating a flavor-packed toast that's not just for breakfast but makes for a nutritious lunch option or a delightful brunch recipe.
Ingredients
Scale:
2 slices of your favorite bread (sourdough or whole grain recommended)
1 ripe avocado
Salt and pepper, to taste
2 large eggs
Water, for boiling
1 cup fresh basil leaves
1/4 cup pine nuts (or walnuts for a budget-friendly option)
1/4 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
2 cloves garlic, minced
Instructions
Prepare the Pesto: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, minced garlic, and a generous pinch of salt and pepper. Pulse until the ingredients are coarsely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste the pesto and adjust the seasoning if necessary.
Boil the Eggs: Fill a small pot with water and bring it to a gentle boil. Carefully add the eggs and boil for 6-7 minutes for jammy eggs. Transfer the eggs to an ice bath to stop the cooking process.
Toast the Bread: While the eggs cool, toast the bread until golden brown and crisp.
Assemble the Toast: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it until creamy and spread it over the toasted bread.
Spread a layer of pesto over the avocado, then slice the peeled eggs in half and place them on top. Season with additional salt and pepper to taste.
(Optional) Drizzle with extra olive oil or sprinkle with red pepper flakes.
