Avocado and Egg Toast with Spinach Pistachio Pesto

Recipe by: Manuela Mazzocco @cookwithmanuela

Scrumptious toast topped with avocado and fried eggs, cooked in a tasty spinach and pistachio pesto!

Make This Recipe

2 avocados, sliced

6 Eggland's Best eggs, Large

2 tablespoons olive oil

6 thick bread slices

¼ cup fresh basil

3 cups fresh baby spinach

⅓ cup roasted pistachios

⅓ cup olive oil, more if needed

1 tablespoon lemon juice

¼ cup grated parmesan cheese

1/4 teaspoon salt

1 garlic clove

chopped red pepper flakes, optional

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To make the pesto: Add all the pesto ingredients into a bowl or food processor and blitz until blended. Add more olive oil if needed to thin out the pesto. Set aside.
Grill the bread slices with a drizzle of olive oil, until golden and crispy on the outside, but still soft on the inside.
In a large non-stick frying pan, heat one tablespoon of olive oil over medium heat.
Carefully crack the eggs into the pan. Cook for 2 minutes, add some of the pesto, and cook for one more minute or until the egg white is completely set, the yolk still soft.
To assemble the toast, spread some pesto over the toasted bread, and top with sliced avocados and fried eggs.
Drizzle with more pesto, and sprinkle with red pepper flakes and more crushed pistachios if you wish.