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2 Minute Pesto Eggs

  • Author:
  • Prep Time: 5
  • Cook Time: 2
  • Total Time: 7 minutes


Eggs for breakfast don’t have to take a lot of time. This is my favourite way to have a quick egg based breakfast (especially during the week before I head off for a busy day of work!) – plus it’s a good way to get an extra serve of vegetables into your day.



  • 2 eggs
  • Optional – 1 tablespoon of chopped fresh herbs (eg parsley, basil)
  • 12 teaspoons pesto
  • Juice from ½ lemon
  • ¼ avocado, sliced
  • 2 handfuls baby spinach
  • Wholemeal sourdough bread (or whatever bread you fancy)
  • Salt and pepper to season


  1. Simply crack 2 eggs into a ramekin, mix well with a fork, season with pepper, add the herbs if using and microwave for 1 ½ minutes, stirring half way. Cover it well with paper towel as the egg can ‘pop’ and make a mess! Or if it pops when you take it out it could hit you and hurt!
  2. Place a handful of baby spinach on a slice of toasted bread, top with the cooked egg and sliced avocado. In a small dish, mix the pesto and lemon juice and drizzle over the egg.
  3. Season with salt and pepper and enjoy for a super quick, protein packed breakfast that also gives you a serve of vegetables too.

Credits: Recipe and image courtesy of Nicola at


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Posted on

October 12, 2016