Pesto Eggs on Toast Recipe (Healthy & Easy Breakfast)

Looking for a quick and healthy breakfast idea? This pesto eggs on toast recipe is packed with protein, leafy greens, and heart-healthy fats. It is perfect for busy mornings, brunch with friends, or even a light lunch. The dish combines creamy homemade pesto, golden fried eggs, and crunchy multigrain bread. As a result, you get a meal that is both nutritious and full of flavor.

Ingredients (Serves 2)

2–4 thin slices multigrain bread
2 eggs
170 g cherry tomatoes
160 g baby spinach
Pinch of chilli flakes (optional, for spice)

For Homemade Pesto:
1 garlic clove
10 g fresh basil leaves
1 tbsp pine nuts
1 tbsp rapeseed oil (or olive oil)
1 tbsp finely grated parmesan
2 tbsp water

Method

Make the pesto: Peel the garlic clove. Add it to a small food processor with basil, pine nuts, oil, and water. Blend until smooth. Then stir in the parmesan.

Cook the eggs and bread: Toast the bread first. Next, heat a frying pan over medium heat and cook the pesto for 30 seconds. Crack in the eggs and fry them in the pesto. At the same time, add the cherry tomatoes to the pan. Cook until the eggs are done the way you like.

Add vegetables: Place each egg on a slice of toast. Then add the spinach to the pan with the tomatoes. Increase the heat and cook for 2–3 minutes until the spinach wilts.

Serve: Spoon the vegetables onto the other toast slice. Finally, sprinkle with chilli flakes if you want extra spice.

Why You’ll Love This Recipe

High in protein – keeps you full for longer
Rich in vitamins and minerals – thanks to spinach, basil, and tomatoes
Heart-healthy fats – from pine nuts and rapeseed oil
Easy to customize – swap multigrain for sourdough or gluten-free bread