Avocado and Egg Toast with Spinach-Pistachio Pesto

Scrumptious toast topped with avocado and fried eggs, cooked in a tasty spinach and pistachio pesto!

Memorial Day weekend is almost here! 

Who's ready to kick off their shoes and enjoy some sunshine with these delicious avocado and egg toasts, topped with savory spinach and pistachio pesto?

Whether you're cooking for a big party or just your family, these toasts are a great addition to your menu. They are sure to be a hit - tasty, wholesome, and packed with nutrients. 

Take a look, these amazing toasts taste as good as they look!

The key to success when making these open-faced sandwiches, given that they are made with few simple ingredients, is mainly in finding good quality and fresh products. 

For this recipe, you need to make fresh homemade pesto (although you could use a store-bought pesto in a jar), but trust me, this spinach pesto with a touch of lemon and roasted pistachios is well worth the effort! For best results, you will need fresh baby spinach, fresh basil, and high-quality flavorful extra virgin olive oil.

 I'm adding lemon juice and roasted pistachios for a twist to the traditional pesto and so much extra flavor.
If you prefer, you can substitute pine nuts for the pistachios, for the classic taste. 

Also, for the best results, you need a great crusty bread loaf, soft on the inside and crispy on the outside, like a French, Italian, or Pugliese loaf, preferably hand-cut into slices.

One more secret: I like to cut the bread into extra thick slices, so that when you grill the bread it will be golden and crunchy on the outside, but still soft on the inside. 

If you were to slice the bread too thin, you'd end up with fully crunchy toast... which is NOT what I look for.

Now, let's talk fried eggs. For this recipe, you are looking for a fully cooked egg with a soft yolk. Start by heating one tablespoon of olive oil over medium heat. Carefully crack the eggs into the pan. Cook for about 2 minutes, add some of the pesto, and cook for one more minute or until the egg white is completely set, the yolk still soft.
To assemble the toast, spread some pesto sauce over the toasted bread, and top with sliced ripe avocados and fried eggs. Drizzle with more pesto, and sprinkle with red pepper flakes and more crushed pistachios if you wish. Enjoy as fast as you can!

Have a wonderful Memorial Day weekend! 😘

Other brunch recipes you might like:

Caramelized Figs and Goat Cheese Crostini
Italian Bruschetta with Burrata Cheese
Caprese-Style Savory French Toasts
Frittata Roll Ups Stuffed with Spinach and Ricotta (Rotoli di Frittata)
Zucchini Pancakes
Baked Eggs in Tomato Sauce (Uova alla Contadina)
Savory Tart With Artichoke Hearts
Mushroom, Potato and Fontina Quiche
Crispy and Light Potato-Spinach Tart
Egg and Pancetta on Toasted and Bread Cups

PRINTABLE RECIPE CARD: Fried Egg and Avocado Toast with Spinach-Pistachio Pesto Sauce