Avocado Pesto Toast with Eggs

I woke up craving something green and simple, something that wasn’t a salad. I wanted the creaminess of avocado, the snap of toasted bread, and an egg to make the whole thing feel like a meal. While pulling ingredients from the fridge I remembered a twist I once bookmarked; if you like a runny yolk with your toast, you might enjoy another take on this idea I sometimes reference: a version with a poached egg.

A handful of pantry items is all it takes. I used a couple of bread slices, one perfectly ripe avocado, a spoonful or two of basil-rich pesto, a pair of eggs, just salt and pepper, and a splash of olive oil when I felt like it. The quantities are forgiving; I rarely measure precisely, which is part of why I enjoy this so much.

How I like to assemble it (short version)

1. Toast the bread until its edges are golden.
2. Smash the avocado and fold in the pesto; season lightly.
3. Fry or poach the eggs to your liking and sit them on top.

But those steps don’t tell the whole story. I usually start by toasting the bread in a dry skillet so it browns evenly—hot contact gives crunch without the sogginess that can come from the avocado. While the bread is doing its thing I halve and scoop the avocado into a bowl. I don’t aim for a paste; I leave a few small chunks so the texture plays off the pesto’s herbiness. Two spoonfuls of pesto are often enough for a subtle lift; if you prefer bold flavor, add more.

Cooking the eggs: I often pan-fry them in a teaspoon of olive oil over medium heat, cooking until the white is set but the yolk still gives when pressed. If I’m in a faster mood, I’ll crack the eggs into gently boiling water for a minute and a half for a softer yolk—this is where my impatience sometimes sneaks in, but it works. When I’m experimenting, I’ll try a sunnier, stir-fried approach or even a soft-scrambled egg folded into the avocado mixture.

A few tiny techniques I picked up

• If the avocado is slightly under-ripe, a squeeze of lemon (or lime) brightens it and keeps the color from dulling.
• Toasting at a medium-high heat creates the best contrast between crunchy and creamy.
• Season the avocado-pesto mash more carefully than you think—pesto already brings salt and oil, so taste before you add extra.

Variations I play with depend on what’s in the fridge. Sometimes I swap the pesto for a citrusy chimichurri or blend in sun-dried tomatoes for a richer spread. When I want speed, I use a ready-made pesto and slightly mash the egg into the avocado for a one-bite harmony—this faster riff reminds me of the four-minute approach I once read about: an express avocado toast method.

Storage and leftovers
If I have leftover avocado mixture (rare, but it happens), I press a piece of plastic wrap directly onto the surface to limit browning and refrigerate for a day. Leftover pesto can be mixed into Greek yogurt for a quick dip; this little trick came in handy the other day when I wanted a portable snack. For a heartier salad accompaniment, I toss chopped avocado and a spoonful of pesto into lettuce and add diced mango on a whim, inspired by a salad I once loved: an avocado-mango salad with lime.

An aside on pacing and rhythm: I alternate between quick terse steps and small paragraphs of explanation because sometimes cooking is brisk and practical, and other times it’s a slow, sensory exploration. Toast. Smash. Season. Taste. Pause. Adjust. That cadence keeps the process both efficient and pleasurable.

Conclusion

If you want another tested take on this concept, I often compare notes with Cookie and Kate’s avocado pesto toast recipe, which helped me refine the balance of pesto-to-avocado. One limitation I noticed when preparing this at different times: the pesto can easily overwhelm a barely ripe avocado, so I tend to start with less and add more only after tasting.

Avocado Pesto Toast with Poached Eggs

A creamy, savory toast featuring ripe avocado, aromatic pesto, and perfectly poached eggs, offering a nutritious, satisfying meal without the need for a salad.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the toast

• 2 slices slices of bread Use your favorite type of bread.

For the avocado spread

• 1 medium ripe avocado Ensure it is ripe for the best flavor.
• 2 tablespoons basil pesto Adjust amount to taste.
• to taste salt Taste before adding extra salt.
• to taste pepper Freshly ground is recommended.

For the eggs

• 2 large eggs Cook them to your liking.

Optional

• 1 teaspoon olive oil For pan-frying the eggs.
• 1 squeeze lemon or lime To brighten under-ripe avocado.

Method

 

Preparation

1. Toast the bread in a dry skillet over medium-high heat until the edges are golden.
2. Halve and scoop the avocado into a bowl. Leave small chunks for texture.
3. Fold in the pesto and season lightly with salt and pepper.

Cooking the Eggs

1. In a skillet, heat a teaspoon of olive oil over medium heat and fry the eggs until whites are set but yolks are runny.
2. Alternatively, poach the eggs in gently boiling water for about 1.5 minutes for a softer yolk.

Assembly

1. Spread the avocado-pesto mixture onto the toasted bread.
2. Place the cooked eggs on top.
3. Serve immediately.

Notes

For faster preparation, use ready-made pesto. If you have leftover avocado mixture, press plastic wrap directly on its surface to limit browning and refrigerate for a day. Leftover pesto can be mixed into Greek yogurt for a quick dip.