Quick Pesto Eggs
This is the best way to make pesto eggs with avocado, your favorite toast and runny eggs.
Servings: 4 servings
Calories: 206kcal
Ingredients
- 1/4 cup pesto
- 4 eggs
- 1 avocado
- 4 pieces of bread
Instructions
- Heat the pesto in a frying pan. Crack the eggs into the pan on top of the pesto and cook to your desired doneness.
- Mash the avocado and divide it between the slices of bread.
- Serve the eggs over the piece of toast, sprinkle with fresh pepper, salt and a sprinkle of pepper flakes if you want some heat and enjoy!
Nutrition
Calories: 206kcal | Carbohydrates: 6g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 216mg | Potassium: 306mg | Fiber: 4g | Sugar: 1g | Vitamin A: 623IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg