Pesto egg toast
We're big pesto lovers in this house.
Watch the videoPesto is very, very good with eggs on toast.
Early breakfasts at ours are about starting the day right, together. Simple, nourishing and kid approved.
The recipe
Serves 2 · Metric, with cups in brackets- For the pesto
- 70g (½ cup) toasted seeds or nuts, or a mix
- 1 to 3 garlic cloves
- ¼ tsp sea salt
- 60ml (¼ cup) extra virgin olive oil
- A big bunch of soft herbs (about 60g)basil, coriander, parsley or a blend
- To serve
- Buttered toast
- Eggs, fried or scrambled
Blitz the seeds or nuts, garlic, salt, olive oil and herbs in a food processor until smooth. Scrape down the sides as needed, and add more olive oil for a creamier pesto.
Spread the pesto on hot buttered toast.
Top with a fried or scrambled egg.
Keep any leftover pesto in a glass jar in the fridge for up to a week.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. Eggs bring the protein, and pesto adds healthy fat and fibre, because it's all seeds, nuts, herbs and olive oil. Use a seeded wholegrain or sourdough bread and add a handful of rocket or sliced avocado for even more fibre.
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