Carrot Pesto Egg Toast
A quick and sophisticated breakfast dish featuring a bright orange carrot pesto spread on toasted whole-grain bread, topped with a fried egg. This restaurant-worthy meal is perfect for busy mornings when you want something fancy without the fuss.
Ingredients
Carrot Pesto
Peeled Baby-Cut Carrots1 medium-size, chopped
(100g)BASIL1/4 cup, packed fresh
(12g)GARLIC3 cloves
(9g)Pine nuts3 tbsp
(45g)Nutritional Yeast3 tbsp
(45g)Fine Sea Salt1/8 tsp
(2g)Per Toast
Extra Virgin Olive Oillight drizzle
(15g)Grade AA large eggs1 large
(50g)Fine Sea Saltpinch, freshly ground
(0g)Ground black pepperpinch, freshly ground
(0g)Oroweat double fiber bread -oz1 slice whole-grain or seeded
(35g)