Pesto Egg Toast
Prep: 15 minutes
Cook: 4 minutes • Serves: 4
1 avocado, peeled and pitted
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup prepared pesto
4 large eggs
4 slices sourdough bread
1/3 cup whipped cream cheese spread
1/2 cup quartered cherry tomatoes
2 tablespoons honey
2 tablespoons chopped roasted salted cashews
1 tablespoon chopped fresh parsley
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup prepared pesto
4 large eggs
4 slices sourdough bread
1/3 cup whipped cream cheese spread
1/2 cup quartered cherry tomatoes
2 tablespoons honey
2 tablespoons chopped roasted salted cashews
1 tablespoon chopped fresh parsley
1/2 teaspoon crushed red pepper flakes
1. In small bowl, mash avocado, lemon juice, salt and black pepper with fork. Makes about 2/3 cup.
2. In large nonstick skillet, heat pesto over medium-low heat. Add eggs; cover and cook 4 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness.
3. Toast bread. Spread toast with cheese spread and avocado mixture; top with egg mixture and tomatoes. Drizzle with honey; sprinkle with cashews, parsley and crushed red pepper. Makes 4 toasts.
Approximate nutritional values per serving (1 toast):
473 Calories, 27g Fat (8g Saturated), 200mg Cholesterol,
696mg Sodium, 44g Carbohydrates, 6g Fiber, 16g Protein