Pesto Green Eggs & Avocado Toast
  • 2 pasture raised eggs
  • 1⁄2 avocado
  • 2 slices gluten free toast
  • Pinch of sea salt
  • Fresh lime juice
  • Drizzle of honey
  • Red pepper flakes
  • 4 cups fresh basil
  • 1⁄2 cup olive oil
  • 3⁄4 cup lightly toasted walnuts
  • 1 teaspoon sea salt
  • Juice of 1 lemon
  • 1⁄4 cup nutritional yeast, optional
  • Freshly ground black pepper
  1. In a medium hot skillet, lightly grease the pan using coconut oil or olive oil. Crack open the eggs to cook for about 4 minutes. A tip I like to use is add 2 tablespoons of water to the skillet and immediately cover with a lid to finish cooking the egg through on the top- adjust the time to your desired yolk texture.
  2. In the meantime, take the avocado and spread on each slice of toast, using a fork, then mash into the toast using the back of a fork. Finish by adding a pinch of sea salt, drizzle of honey, fresh lime, and red pepper flakes.
  3. For the pesto:
  4. In a small food processor or blender, combine all ingredients for the pesto together and pulse until combined.
  5. Gradually add in extra olive oil as you need to get your desired texture. Add more olive oil for a thinner pesto, add more basil for a thicker pesto.
  6. To serve:
  7. Plate the avocado toast on one side and the eggs on the opposite, dollop the basil pesto on top of the egg yolks, and finish with a pinch of sea salt and a drizzle of olive oil.
  8. Store the extra pesto and use later.
Recipe and photo courtesy of McKel Hill. For more of Mckel's great recipes go to
Recipe by Leslie Neri at