Sourdough bread topped with avocado, tomatoes, spring onions and eggs fried in basil pesto.

Pesto eggs

Name: Pesto eggs
Yield: 4 servings
Ingredients: 2 medium-sized vine tomatoes; 1 ripe avocado; 2 spring onions; 2 tbsp basil pesto; 4 eggs; Salt; Pepper; 5 slices country-style bread (sourdough)

Eggs fried in basil pesto, served on sourdough bread with avocado, tomatoes and spring onions for breakfast or brunch.

BNutri-Score

Nutrition per serving

2.1 mgIron

6.2 gFibre

287.3 kcalEnergy

12.2 gProtein

24.6 gCarbohydrates

14.1 gFat

All nutrition per serving

Energy: 287.3 kcal
Protein: 12.2 g
Carbohydrates: 24.6 g
Fat: 14.1 g
Fibre: 6.2 g
Salt: 1.7 g
Iron: 2.1 mg
Calcium: 71.6 mg
Vitamin C: 30.2 mg

Jump to instructions

STEP BY STEP

Let's make something delicious.

01
Wash the tomatoes, remove the stalk cores and slice. Halve the avocado, remove the stone and slice the flesh. Wash the spring onions, trim the ends and cut into thin rings.
02
Add the pesto to a preheated non-stick frying pan and spread evenly. Crack the eggs into the pan and fry over a medium heat until golden brown. Season with salt and pepper.
03
Top the bread slices with avocado, tomatoes and spring onions. Place the fried eggs on top and serve.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

All recipes

Pesto eggs

Let's make something delicious.

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