Pesto Eggs with Roasted Grape Tomatoes and Avocado Chunks

"Really digging this breakfast!"
-- @kalememaybe

Recipe Intro From kalememaybe

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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. 

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  • Recipe Card
Prep time 5mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


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


  • 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!)