Description
Avocado Toast with Jammy Eggs and Pesto brings together creamy avocado, rich jammy eggs, and vibrant pesto over rustic sourdough — a fresh, protein-packed breakfast or lunch bursting with bold, irresistible flavors. (Keywords: Avocado Toast with Jammy Eggs, Pesto Avocado Toast, Protein-Packed Breakfast)
Ingredients
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2 slices sourdough bread
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1 ripe avocado
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4 large eggs
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2 tablespoons pesto sauce
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1 tablespoon olive oil
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Salt and black pepper, to taste
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Red pepper flakes, for garnish (optional)
Instructions
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Bring a pot of water to a boil. Gently lower in the eggs and boil for 7 minutes for jammy centers.
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Transfer the eggs to an ice bath to cool, then peel and slice into quarters.
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Toast the sourdough bread until golden and crisp.
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In a bowl, mash the avocado with a drizzle of olive oil, salt, and pepper.
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Spread the mashed avocado evenly over each toast slice.
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Arrange the quartered jammy eggs on top of the avocado.
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Drizzle with pesto sauce and sprinkle with red pepper flakes if desired.
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Season with extra salt and pepper to taste, then serve immediately.
Notes
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Boiling for exactly 7 minutes gives perfect jammy yolks; adjust timing slightly for firmer or softer centers.
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Use a good quality, fresh pesto for the best flavor.
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Optional add-ons: fresh arugula, cherry tomatoes, or a sprinkle of Parmesan.
