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Pesto Eggs & Toast

Makes 1 Serving

Macros: 294 cal, fat 15g, carbs 19g, Fibre 3g, Protein 19g


1/2 tsp Extra Virgin Olive Oil

2 Eggs (whisked)

1 tsp Pesto

1 slice Whole Grain Bread (toasted)

Sea Salt & Black Pepper (to taste)


Heat the oil in a non-stick skillet over medium-low heat. Add the eggs and move them around with a spatula continuously until fluffy and barely set, about two minutes. Gently fold in the pesto.

Transfer the eggs onto the toast, and season with salt and pepper. Enjoy!

Leftovers: For best results, enjoy freshly made.

Gluten Free: Use gluten-free bread instead.

Additional Toppings: Chili flakes and/or fresh herbs like parsley and dill.

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