what would you like to make?
Pesto Eggs with Roasted Grape Tomatoes and Avocado Chunks
share
Rate
(3)
"Really digging this breakfast!"
-- @kalememaybe


Recipe Intro From kalememaybe

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Lackluster breakfast got your down? Pesto to the rescue.  Add a little dollop of this herbaceous sauce to fried eggs, scrambled eggs, or even whisk some into an omelette for a little extra hit of flavor. 

Details

Prep time 5mins
Cook time 25mins
Serves or Makes: 4
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe

Recipe

ingredients

  • 8 eggs
  • 4 teaspoons ghee
  • 2 cups grape tomatoes
  • Olive oil, as needed
  • 2 avocados, chopped
  • 1/ 2 cup pesto

Method

  • Step 1

    Heat the oven to 400ºF. Drizzle the tomatoes with olive oil and bake on a sheet pan for 20 minutes.

  • Step 2

    Heat the ghee in a pan on medium heat. Fry the eggs until the whites are set, about 4-5 minutes.

  • Step 3

    Divide the roasted tomatoes, avocado chunks and fried eggs into 4 bowls. Top with the pesto. (Note: this goes great with Kale Cashew Pesto!)