Basil Pesto Avocado Toast

Avocado toast became a modern brunch icon, and bright basil pesto lends it a Ligurian Italian twist. Creamy avocado on crisp sourdough meets cherry tomatoes and fragrant pesto for a quick vegetarian breakfast.

Serves 2 · 12 min prep · 8 min cook

Estimate for one serving

• 420 cal
• 12g protein
• 32g carbs
• 29g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 2 thick sourdough slices
• 1 large ripe avocado
• 3 tbsp basil pesto
• 1 cup cherry tomatoes
• 1/4 cup fresh basil leaves
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• pinch red pepper flakes
• 2 soft-boiled eggs optional

Instructions

1. 1Bring a small saucepan of water to a gentle boil if you want soft-boiled eggs. Lower the eggs in carefully and cook 6½ minutes for jammy yolks, then transfer to an ice bath.
2. 2Halve the cherry tomatoes and toss them in a bowl with a drizzle of olive oil, salt, and a few torn basil leaves so they macerate while you prep the rest.
3. 3Toast the sourdough until deep golden and crisp on the edges, either in a toaster or in a dry skillet over medium heat about 2 minutes per side.
4. 4Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash roughly with the lemon juice, remaining olive oil, black pepper, and salt, leaving some chunks for texture.
5. 5Spread a generous layer of basil pesto over each hot toast so it melts slightly into the bread.
6. 6Pile the mashed avocado evenly on top of the pesto, spreading to the edges.
7. 7Spoon the seasoned cherry tomatoes over the avocado, letting any light juices drip onto the toast.
8. 8If using eggs, peel the soft-boiled eggs, halve them, and nestle the halves on each toast.
9. 9Finish with fresh basil leaves, flaky sea salt, and red pepper flakes. Serve immediately while the toast is still crisp.