Pesto Egg Toast

5 from 1 vote

A cafe worthy breakfast made simple for busy weekdays, this pesto egg toast is quick, high in protein and full of flavor.

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Prep Time 5

Cook Time 5

Total Time 10

Servings 1

Equipment

Toaster

Ingredients

2 tablespoon + 1 teaspoon pesto
¼ cup Greek yogurt
2 slices sprouted grain bread * (or bread of choice)
2 eggs
salt to taste

US Customary - Metric

Instructions

Mix together the Greek yogurt with 1 teaspoon of pesto. Set aside.
2 tablespoon + 1 teaspoon pesto, ¼ cup Greek yogurt
Toast the bread to your desired level.
2 slices sprouted grain bread
Heat a skillet over medium heat.
Once heated, add the pesto in two 1 tablespoon mounds and crack the eggs onto each mound.
2 eggs, 2 tablespoon + 1 teaspoon pesto
Cover and cook for 2-4 minutes, depending on how done you like your eggs then remove from the heat.
Top the toasts with half of the yogurt mixture each followed by one egg each.
Season with salt to taste and enjoy!
salt

Notes

Make Ahead/Storage: I highly recommend making this toast fresh and not making more than you will eat so that you don't have leftovers. If you want to get a small headstart, the pesto yogurt mixture can be made and stored in an airtight container in the refrigerator up to 3 days in advance.

*I like to use sprouted grain bread as it is higher in fiber and protein (plus chewy and tastes delicious!) and the nutrition is calculated based on this.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

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