Pistachio Pesto Avocado Toast with Poached Egg

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crunchy toast topped with creamy avocado, nutty pistachio pesto, and a silky poached egg for a fresh brunch experience. This mediterranean-inspired brunch (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.

★ 4.2 (13 ratings) 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.

Frequently asked questions

How long does Pistachio Pesto Avocado Toast with Poached Egg take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Pistachio Pesto Avocado Toast with Poached Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Pistachio Pesto Avocado Toast with Poached Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pistachio Pesto Avocado Toast with Poached Egg for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pistachio Pesto Avocado Toast with Poached Egg vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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