Avocado Toast with Scrambled Eggs and Pesto
My avocado toast with scrambled eggs and pesto is a blockbuster breakfast to start the day with. It lays buttery soft scrambled egg over a bed of creamy avocado and arugula on a slice of grilled bread, then tops it with aromatic homemade pesto. Each mouthful is crunchy-yet-fluffy, buttery-yet-earthy, and oh-so-good!
What You’ll Need to Make it
For my avocado toast with scrambled eggs and pesto, you’ll need the following:
- Bread – 4 thick slices of your favorite bread (I used multigrain; sourdough also works wonderfully in this recipe)
- Avocado – 2 avocados
- Eggs – 4 eggs
- Heavy Cream – 3 tbsp heavy cream
- Butter – 2 tbsp unsalted butter
- Arugula – 1/2 cup arugula (or rocket)
- Homemade Pesto – 1/2 cup fresh basil pesto
- Olive Oil – 2 tbsp olive oil
- Salt – a pinch of kosher salt
- Black Pepper – a pinch of freshly ground black pepper
Step-by-Step Instructions with Photos
Step 1 – Brush the bread slices with olive oil on both sides. Then, grill them in a skillet, grill pan, or cast iron pan for a couple of minutes on each side over medium-high heat until nicely toasted.
Step 2 – Beat the eggs with a pinch of salt and the cream.
Step 3 – For creamy scrambled eggs, add the butter to a small saucepan or frying pan over medium-low heat. When the butter is melted, add the whisked eggs and cook them on medium-low heat, stirring continuously. This will yield creamy eggs (not fluffy big curds). If the heat is too high, take the saucepan off the heat while stirring for 30 seconds, and then place it back on the lowest heat setting.
Step 4 – Prepare your avocado toast assembly station: grilled/toasted bread, scrambled eggs, pesto, and arugula.
Don’t be intimidated by making your own pesto! It’s so easy to make; it can be mixed in a matter of minutes. It’s rich, herby, and very aromatic!
Step 5 – Spread the avocado on the toasted/grilled bread. Then, add the creamy scrambled eggs, arugula, and pesto. Finish with a pinch of flaky salt and pepper.
This is one for all the senses, I can tell you! That pesto is just so herby and aromatic. It’s simple dishes like this that made me fall in love with cooking.
My husband and I traveled through Southeast Asia several years ago, and we’d have avocado toast in cafes for breakfast. Whenever I make this for the family, it takes us straight back to those mornings!
Pile up those scrambled eggs, cover them in arugula, coat them in pesto, and get stuck in!
More Avocado Toast Dishes You’ll Love
The fun never stops with avocado toast! If you like it for breakfast, I have a poached egg on avocado toast recipe you should have a look at. It’s packed with Mediterranean flavors.
Also, take a look at my creamy burrata avocado toast and my feta and roasted tomato avocado toast recipes. They can be gorged on at any time of day!
What’s your favorite way to eat avocado toast? Let me know in the comments, and enjoy these recipes!
Recipe Card
Avocado Toast with Scrambled Eggs and Pesto
Ingredients
- 4 thick slices of your favorite bread (I used multigrain; sourdough also works wonderfully in this recipe)
- 2 avocados
- 4 eggs
- 3 tbsp heavy cream
- 2 tbsp unsalted butter
- 1/2 cup arugula (rocket)
- 1/2 cup fresh basil pesto
- 2 tbsp olive oil
- a pinch of kosher salt
- a pinch of freshly ground black pepper
Instructions
- Brush the bread slices with olive oil on both sides. Then, grill them in a skillet, grill pan, or cast iron pan for a couple of minutes on each side over medium-high heat until nicely toasted.
- Beat the eggs with a pinch of salt and the cream.
- For creamy scrambled eggs, add the butter to a small saucepan over medium-low heat. When the butter is melted, add the whisked eggs and cook them on medium-low heat, stirring continuously. This will yield creamy eggs (not fluffy big curds). If the heat is too high, take the saucepan off the heat while stirring for 30 seconds, and then place it back on the lowest heat setting.
- Prepare your avocado toast assembly station: grilled/toasted bread, scrambled eggs, pesto, and arugula. Don’t be intimidated by making your own pesto! It’s so easy to make; it can be mixed in a matter of minutes. It’s rich, herby, and very aromatic!
- Spread the avocado on the toasted/grilled bread. Then, add the creamy scrambled eggs, arugula, and pesto. Finish with a pinch of flaky salt and pepper.
Notes
Note 1: If you want to use store-bought pesto, make sure to buy the fresh pesto (not the jarred kind). The recipe doesn't work well with jarred pesto. Most grocery stores sell fresh basil pesto (including HEB, Whole Foods, Tesco, Sainsbury, and others).
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Don’t forget to save this recipe to one of your breakfast or snack idea boards. When you fancy some avocado toast, you can pull up this recipe in no time.
