Healthy Pesto Eggs on Toast Recipe

Introduction

This healthy pesto eggs on toast recipe is a vibrant and nourishing breakfast or brunch option. With fresh homemade pesto, perfectly cooked eggs, and tender wilted spinach, it’s a flavorful way to start your day.

Ingredients

• 2-4 thin slices rye sourdough (about 70g total, depending on the size of the loaf)
• 2 eggs
• 170g tomatoes on-the-vine
• 160g baby spinach
• Pinch of chilli flakes (optional)
• 1 garlic clove
• 10g basil
• 1 tbsp pine nuts
• 1 tbsp rapeseed oil
• 1 tbsp finely grated parmesan or vegetarian alternative

Instructions

1. Step 1: To make the pesto, peel the garlic clove and place it in a small food processor with the basil, pine nuts, rapeseed oil, and 2 tablespoons of water. Blitz until smooth, then stir in the grated parmesan. Alternatively, use a hand blender to mix.
2. Step 2: Toast the slices of rye sourdough and divide them between two plates.
3. Step 3: Heat the pesto in a frying pan over medium heat for 30 seconds, stirring constantly to prevent burning.
4. Step 4: Crack the eggs onto one side of the pan and add the tomatoes on the other side. Fry everything in the pesto until the eggs reach your desired doneness and the tomatoes soften.
5. Step 5: Carefully lift the eggs out and place one on each slice of toast.
6. Step 6: Add the baby spinach to the pan with the tomatoes, turn the heat to high, and cook for 2-3 minutes until the spinach wilts.
7. Step 7: Spoon the softened tomatoes and wilted spinach onto the other slices of toast. Sprinkle with chilli flakes if using, then serve immediately.

Tips & Variations

• For a nuttier pesto, lightly toast the pine nuts before blending.
• Use vegan parmesan or nutritional yeast as a vegetarian-friendly cheese alternative.
• Try adding a squeeze of lemon juice to the pesto for brightness.
• Substitute rapeseed oil with olive oil for a richer flavor.
• If you prefer softer eggs, gently baste them with the pesto pan juices while cooking.

Storage

This dish is best enjoyed fresh, but you can store leftover pesto in an airtight container in the fridge for up to 3 days. The eggs and toast are not ideal for storing, but leftover pesto pairs well with sandwiches or pasta. Reheat pesto gently on low heat or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pesto without a food processor?

Yes, you can use a hand blender or finely chop the ingredients by hand and combine them thoroughly. Adding a bit more oil or water helps achieve the right texture.

What if I don’t have rapeseed oil?

Olive oil is a great substitute and will add a nice flavor to the pesto. You can use any mild-flavored oil you have on hand.

Healthy Pesto Eggs on Toast Recipe

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★★★★★

5 from 127 reviews

• Author: Ethan
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A nutritious and flavorful breakfast recipe featuring creamy pesto eggs served on toasted rye sourdough, accompanied by wilted spinach and tender tomatoes cooked in a vibrant homemade basil pesto.

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Ingredients

Scale 1x2x3x

For the Pesto

• 1 garlic clove
• 10g fresh basil leaves
• 1 tbsp pine nuts
• 1 tbsp rapeseed oil
• 2 tbsp water
• 1 tbsp finely grated parmesan or vegetarian alternative

For the Toast and Eggs

• 2–4 thin slices rye sourdough bread (about 70g total)
• 2 eggs

For the Vegetables

• 170g tomatoes on-the-vine
• 160g baby spinach
• Pinch of chilli flakes (optional)

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Instructions

1. Prepare the pesto: Peel the garlic clove and place it in a small food processor along with fresh basil, pine nuts, rapeseed oil, and 2 tablespoons of water. Blitz until smooth. Then, stir in the finely grated parmesan or vegetarian alternative. Alternatively, use a hand blender to achieve a smooth pesto.
2. Toast the bread: Toast 2-4 thin slices of rye sourdough bread until golden and crisp. Divide the toasted bread between two serving plates.
3. Cook pesto in pan: Heat the pesto in a frying pan over medium heat for about 30 seconds, stirring continuously to warm it through and release flavors.
4. Cook eggs and tomatoes: Crack the eggs into one side of the pan, while placing the tomatoes on the other side. Cook the eggs in the pesto until they reach your preferred doneness, and allow the tomatoes to soften simultaneously.
5. Assemble eggs on toast: Carefully lift out the cooked eggs and place one egg on each slice of toast.
6. Wilt spinach and finish tomatoes: Add the baby spinach to the pan alongside the tomatoes. Turn the heat up to high and cook, stirring frequently, until the spinach is wilted and the tomatoes are tender, approximately 2-3 minutes.
7. Serve vegetables and garnish: Spoon the wilted spinach and softened tomatoes onto the remaining slices of toast. Sprinkle with optional chilli flakes for a touch of heat if desired. Serve immediately.

Notes

• Adjust chilli flakes according to your spice tolerance for a mild or spicy finish.
• Use vegetarian Parmesan to keep the recipe vegetarian-friendly.
• For a vegan version, substitute parmesan with nutritional yeast and replace eggs with tofu scramble.
• Ensure eggs are cooked fully or to your preference for food safety.
• Rapeseed oil can be swapped with olive oil if preferred.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: European

Keywords: pesto eggs, healthy breakfast, eggs on toast, spinach and tomatoes, rye sourdough, vegetarian breakfast, homemade pesto