healthy pesto eggs on toast

Method 1

Ingredients

2-4 thin slices rye sourdough (about 70g total, depending on the size of the loaf)

2 eggs

170g tomatoes on-the-vine

160g baby spinach

pinch of chilli flakes (optional)

For the pesto

1 garlic clove

10g basil

1 tbsp pine nuts

1 tbsp rapeseed oil

1 tbsp finely grated parmesan or vegetarian alternative

STEP 1

To make the pesto, peel the garlic clove and put in a small food processor along with the basil, pine nuts, oil and 2 tbsp water. Blitz until smooth, then stir in the cheese. Or, blitz using a hand blender.

STEP 2

Toast the bread and divide between two plates. Cook the pesto in a frying pan over a medium heat for 30 seconds, stirring. Crack the eggs into one side of the pan, put the tomatoes in the other, and fry in the pesto until the eggs are cooked to your liking.

STEP 3

Lift out the eggs and put each one on a slice of toast. Add the spinach to the pan with the tomatoes, turn the heat up to high and cook until wilted, about 2-3 mins. The tomatoes should be soft. Spoon the veg onto the other toast slice and sprinkle with the chilli flakes, if you like.

Method 2

Ingredients:

- 2 eggs

- 2 slices of whole grain bread

- 2 tablespoons of pesto sauce (store-bought or homemade)

- Salt and pepper to taste

- Optional toppings: cherry tomatoes, avocado slices, feta cheese

Instructions:

1. Toast the slices of whole grain bread until they are crispy.

2. In a small bowl, whisk the eggs together with salt and pepper.

3. Heat a non-stick skillet over medium heat and pour in the whisked eggs, scrambling them until they are cooked to your desired consistency.

4. Spread pesto sauce on each slice of toast.

5. Top each slice of toast with the scrambled eggs.

6. Add any optional toppings you desire, such as cherry tomatoes, avocado slices, or crumbled feta cheese.

7. Serve immediately and enjoy your healthy pesto eggs on toast!

Feel free to customize this recipe with your favorite ingredients or variations!

Comments

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