How long do you boil a jammy egg?

For large eggs straight from the fridge, boil them for 6½ minutes, then transfer them to an ice bath for at least 2 minutes. That gives you firm whites and a thick, jammy yolk. Go to 7 minutes for a slightly firmer center.

Traditional pesto is not dairy-free because it's made with Parmesan or Pecorino cheese. Some store-bought brands make dairy-free versions, so check the label. The homemade pesto in this recipe uses nutritional yeast instead of cheese, so it's completely dairy-free.

Classic pesto isn't paleo because of the cheese. This version is made with basil, pine nuts, garlic, lemon, olive oil, and nutritional yeast, so it's paleo-friendly.

Paleo bread is grain-free, and it's usually made with almond flour, cassava flour, or coconut flour, plus eggs. You'll find it in the freezer section of many grocery stores, or you can bake your own. Check the ingredients for grains, dairy, and added sugar.

Is avocado toast with egg healthy?

Yes, it's a well-balanced breakfast. The eggs provide protein, the avocado gives you healthy fats and fiber, and the pesto adds fresh herbs and olive oil. One serving of this recipe has about 25 grams of protein and 13 grams of fiber. Pesto is calorie-dense, so stick to about a tablespoon per slice.

How many calories are in avocado and pesto toast?

One serving (two toasts) has about 690 calories, or roughly 345 per toast. The exact number depends on the bread you use, since paleo breads vary quite a bit.

Can I make avocado pesto toast ahead of time?

You can prep the components ahead, but not the finished toast. Make the pesto and boil the eggs up to a few days ahead, then toast the bread, smash the avocado, and assemble when you're ready to eat.

Can I use store-bought pesto?

Absolutely. Just look for a dairy-free pesto if you want to keep this recipe paleo and dairy-free. Many jarred pestos contain cheese.

Avocado and Pesto Breakfast Toast (Paleo, Dairy-Free)

Name: Avocado and Pesto Breakfast Toast (Paleo, Gluten-Free, Dairy-Free)
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 2
Cuisine: American
Ingredients: Dairy-Free Pesto (makes about ½ cup; you’ll use ¼ cup); 1 cup packed fresh basil leaves; ¼ cup pine nuts; 1 small garlic clove; 1 tablespoon fresh lemon juice; 2 tablespoons nutritional yeast; ¼ cup extra virgin olive oil; ¼ teaspoon sea salt; 4 large eggs, cold from the fridge; 4 slices paleo or gluten-free bread; 1 large ripe avocado; 1 teaspoon fresh lemon juice; Pinch of sea salt; Flaky sea salt, cracked black pepper, and red pepper flakes, for topping

Description

Crisp paleo toast topped with smashed avocado, jammy eggs, and a quick homemade dairy-free basil pesto. About 25 grams of protein per serving and ready in under 20 minutes. Paleo, gluten-free, and dairy-free.

Ingredients

Units Scale

Dairy-Free Pesto (makes about 1/2 cup; you'll use 1/4 cup)
1 cup packed fresh basil leaves
1/4 cup pine nuts
1 small garlic clove
1 tablespoon fresh lemon juice
2 tablespoons nutritional yeast
1/4 cup extra virgin olive oil
1/4 teaspoon sea salt

Toast

4 large eggs, cold from the fridge
4 slices paleo or gluten-free bread
1 large ripe avocado
1 teaspoon fresh lemon juice
Pinch of sea salt
Flaky sea salt, cracked black pepper, and red pepper flakes, for topping

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Instructions

Bring a medium saucepan of water to a gentle boil over medium-high heat. Prepare a bowl of ice water.
Make the pesto: In a small food processor, pulse the pine nuts and garlic until finely chopped. Add the basil, lemon juice, nutritional yeast, and salt and pulse to combine. With the motor running, stream in the olive oil until smooth with a little texture. Taste and adjust.
Cook the eggs: Lower the cold eggs into the boiling water with a slotted spoon. Cook for 6½ minutes, adjusting the heat to keep a steady, gentle boil.
Transfer the eggs to the ice bath and let them sit for at least 2 minutes.
Toast the bread until deeply golden and crisp.
Mash the avocado with the lemon juice and a pinch of salt. Spread evenly over the toast.
Peel the eggs under cool running water and slice in half lengthwise.
Assemble: Top each toast with two egg halves, yolk side up. Spoon about 1 tablespoon of pesto over each slice and finish with flaky salt, pepper, and red pepper flakes. Serve immediately.

Notes

Egg timing: 6 minutes for very runny yolks, 6½ for jammy, 7 for thick and fudgy. Timing assumes large eggs straight from the fridge.
Leftover pesto: Store in an airtight jar topped with a thin layer of olive oil for up to 5 days in the fridge, or freeze in an ice cube tray for up to 3 months.
Store-bought pesto: Use about ¼ cup of a dairy-free pesto in place of homemade.
Whole30: Replace the bread with ¼-inch slices of sweet potato, toasted on high for 2–3 cycles or baked at 400°F for 15–20 minutes.
Nutrition is an estimate based on a typical almond-flour paleo bread and ¼ cup of the pesto. It will vary with your bread.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Breakfast
Method: Stove top
Cuisine: American

Nutrition

Serving Size: 1
Calories: 690
Sugar: 3 g
Sodium: 755 mg
Fat: 58 g
Saturated Fat: 9 g
Carbohydrates: 24 g
Fiber: 13 g
Protein: 25 g
Cholesterol: 372 mg