Ingredients
Scale
- 2 large fresh eggs
- 2 tbsp pesto sauce (store-bought or homemade)
- 2 slices whole grain bread
- 1/2 ripe avocado, sliced
- 1/2 cup cherry tomatoes, halved
- Salt, to taste
- Pepper, to taste
- 1 tsp olive oil
Instructions
- Prepare your ingredients: Slice the bread and avocado and rinse the cherry tomatoes.
- Toast the bread: Heat a skillet over medium heat with olive oil. Add the bread slices and toast until golden brown, about 3-4 minutes per side.
- Sauté the tomatoes: In the same skillet, add halved cherry tomatoes and cook until they blister slightly, around 2-3 minutes.
- Cook the eggs: Crack the eggs into the skillet after removing the tomatoes briefly. Cook sunny-side-up until whites are set but yolks remain runny, approximately 3-4 minutes.
- Assemble: Spread pesto on one slice of toasted bread. Layer with sliced avocado and cooked eggs.
- Season & serve: Sprinkle salt and pepper over the eggs before topping with another slice of toast. Cut diagonally for an appealing presentation.
Notes
- For added creaminess, use more avocado or try adding spinach to your sandwich.
- Experiment with different types of bread for unique flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approximately 250g)
- Calories: 450
- Sugar: 2g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg