Pistachio Pesto Avocado Toast with Poached Egg

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crunchy toast topped with creamy avocado, nutty pistachio pesto, and a silky poached egg for a fresh brunch experience. This Mediterranean-inspired brunch recipe (vegetarian), ready in about 20 minutes, combines ripe avocado, pistachios, shelled, fresh basil leaves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: To make pistachio pesto, pulse 1/4 cup shelled pistachios, 1/2 cup fresh basil leaves, 1 garlic clove, 3 tbsp olive oil, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper in a food processor until a coarse, spreadable paste forms.
  2. Step 2: Toast 2 slices of sourdough bread until golden and crisp.
  3. Step 3: Cut 1/2 medium ripe avocado in half, scoop flesh into a bowl, and mash with a fork until creamy but still slightly chunky.
  4. Step 4: Spread mashed avocado evenly on each toasted bread slice, then layer 1 tbsp pistachio pesto on top.
  5. Step 5: Bring a medium saucepan of water to a gentle simmer and add 1 tbsp white vinegar to help eggs coagulate.
  6. Step 6: Crack 2 large eggs individually into small bowls, then gently slide each egg into the simmering water.
  7. Step 7: Poach eggs for 3-4 minutes until whites are set but yolks remain runny, then remove with a slotted spoon and drain on paper towels.
  8. Step 8: Place one poached egg atop each avocado and pesto toast. Season with additional salt and pepper if desired and serve immediately.

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