- 8 eggs
- 4 teaspoons ghee
- 2 cups grape tomatoes
- Olive oil, as needed
- 2 avocados, chopped
- 1/ 2 cup pesto
Heat the oven to 400ºF. Drizzle the tomatoes with olive oil and bake on a sheet pan for 20 minutes.
Heat the ghee in a pan on medium heat. Fry the eggs until the whites are set, about 4-5 minutes.
Divide the roasted tomatoes, avocado chunks and fried eggs into 4 bowls. Top with the pesto. (Note: this goes great with Kale Cashew Pesto!)