"Really digging this breakfast!"
Pesto Eggs with Roasted Grape Tomatoes and Avocado Chunks
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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
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!)