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)Instructions
Step-by-step guide
- 1
Prepare the carrot pesto: Place the carrot, basil, garlic, pine nuts, nutritional yeast, and salt in a food processor and blend for about 30 seconds, or until it forms a paste. Add more salt to taste.
- 2
To prepare each toast: Pour a light drizzle of olive oil into a skillet over medium-high heat and heat for 1 to 2 minutes.
Timer: 2m - 3
Crack the egg into the hot oil and sprinkle a pinch each of salt and pepper on top. Cook the egg to your preferred taste, 1 to 2 minutes for a runny yolk, longer for a more cooked egg.
Timer: 2m - 4
Meanwhile, toast the bread.
- 5
Slather a tablespoon of pesto over the toasted bread and top with the fried egg. Enjoy immediately.
- 6
Store the remainder of the pesto in an airtight container in the refrigerator for up to a week.
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