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–+ servings
Pesto Tomato, Egg & Avocado Breakfast

Pesto Tomato, Egg & Avocado Breakfast for a Fresh Start

A vibrant Pesto Tomato, Egg & Avocado Breakfast packed with protein and healthy fats for a fresh start.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 tablespoons Olive Oil Adds heart-healthy fats for richness.
  • 4 tablespoons Basil Pesto Infuses the salad with a herby flavor.
  • 1 cup Cherry Tomatoes Provides sweetness and juiciness.
  • 1 Avocados Contributes creaminess and healthy fats.
  • 1/4 cup Parmesan Flakes Adds a salty, umami flavor.
  • 2 large Eggs Rich in protein and ideal for poaching.
  • Sea Salt & Pepper Enhances flavor; adjust to your taste.

Equipment

  • Medium bowl
  • Small saucepan
  • cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 2 tablespoons of olive oil and 4 tablespoons of basil pesto until well combined.
  2. Slice a cup of cherry tomatoes in half and dice one ripe avocado into bite-sized pieces. Add to the bowl with the pesto mixture and toss gently.
  3. Fill a small saucepan with water and bring to a gentle simmer. Crack two large eggs into separate small bowls, create a whirlpool in the water, and slide the eggs in to poach for about 3-4 minutes.
  4. Divide the pesto-coated salad between two plates and gently place a poached egg on top of each serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 20gProtein: 14gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 186mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

For best results, avoid mixing avocado and poached eggs until just before serving to prevent browning.

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