Description
A simple and flavorful Pesto Egg Toast recipe featuring a perfectly cooked egg atop a toasted slice of sourdough bread spread with creamy avocado and rich basil pesto, finished with melted mozzarella cheese and fresh basil for a delicious breakfast or snack.
Ingredients
Scale
For the Toast and Spread
- 1 slice Sourdough Bread
- 1 Avocado
For the Egg and Topping
- 1 Small Egg
- 1 tablespoon Mozzarella Cheese
- 1 tablespoon Basil Pesto
- Fresh Basil, to taste
Instructions
- Prepare the Pan: Heat a non-stick pan over medium heat. Instead of using oil, add 1 tablespoon of Mozzarella Cheese and 1 tablespoon of Basil Pesto directly into the pan.
- Cook the Egg: Crack 1 small egg directly into the pesto and cheese mixture in the pan. Let it cook according to your preferred doneness. Cover the pan with a lid if you want a runny yolk, allowing the steam to cook the egg evenly.
- Toast the Bread: While the egg is cooking, toast 1 slice of sourdough bread until golden and crisp.
- Prepare the Avocado Spread: While the toast is still warm, spread the avocado evenly on top of the bread slice. This step is optional but adds a creamy texture and flavor.
- Assemble the Toast: Once the egg is cooked, carefully place it on top of the avocado-covered toast.
- Garnish and Serve: Sprinkle fresh basil leaves over the assembled toast for extra flavor and aroma. Serve immediately and enjoy your delicious pesto egg toast.
Notes
- Use fresh basil pesto for the best flavor.
- The avocado spread adds creaminess, but you can skip it if preferred.
- Cook the egg covered to achieve a runny yolk; remove the lid earlier for a firmer yolk.
- You can substitute mozzarella with another type of mild cheese if desired.
- To make the recipe vegan, replace the egg and cheese with vegan alternatives and use a vegan pesto.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian
Keywords: Pesto Egg Toast, Breakfast Toast, Avocado Toast, Basil Pesto, Mozzarella, Sourdough Toast, Easy Breakfast
