Healthy Pesto Eggs on Toast
2
20 min
Nutrition Facts
*per one serving
Calories
287 kcal
Protein
15 g
Description
A quick, low-fat brunch or lunch option where pesto is used to fry eggs, adding delicious flavor to this healthy meal.
Lighter Version
Skip the homemade pesto and use store-bought pesto for a faster preparation.
Ingredients
- 2-4 slices rye sourdough
- 2 eggs
- 170g tomatoes
- 160g baby spinach
- pinch of chili flakes
- 1 garlic clove
- 10g basil
- 1 tbsp pine nuts
- 1 tbsp rapeseed oil
- 1 tbsp finely grated parmesan
Items Required
- Small food processor
- frying pan
- toaster
Instructions
- To make the pesto, blend the garlic, basil, pine nuts, oil, and water until smooth
- Stir in the cheese
- Toast the bread and cook the pesto in a frying pan over medium heat
- Fry the eggs and tomatoes in the pesto
- Place the eggs on toast
- Wilt the spinach in the pan with tomatoes and serve on toast with chili flakes if desired
