Pesto Eggs Breakfast Tray
This pesto eggs breakfast tray is the perfect way to switch up your morning routine. The eggs are jam packed with flavor and served up alongside some of my favorite breakfast items. Including, an everything but the bagel seasoned avocado, fresh alfalfa sprouts, toasted multi grain bread and the most delicious simple salad. One thing is for sure, this healthy breakfast will keep you feeling full and satisfied all morning long.
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How to Make Pesto Eggs Breakfast Tray
Grab a ¼ sheet baking tray. Option to line it with parchment paper. Set aside.
Prepare the Salad
In a small mixing bowl, add a handful of mixed greens. Toss it with a drizzle of olive oil and fresh squeezed lemon juice. Season with a pinch of salt and pepper. Add the salad to the baking tray. Thinly slice fresh radish using a mandoline and add the sliced radish on top of the salad.
Prepare the Avocado
Peel, pit and thinly slice half of a small avocado. Place it on the prepared tray. Top it with everything but the bagel seasoning and fresh alfalfa sprouts.
Prepare the Toast
Spread two slices of multigrain bread with a thin layer of butter. Fry the bread in a hot, non-stick pan until golden brown and toasted. Place the toasted bread on the prepared tray.
Prepare the Pesto Eggs
Heat a non-stick skillet over medium high heat and add the olive oil.
Once the oil is warm, add the Delallo pesto. Mix well. I only tested Delallo pesto in this recipe. Other pesto’s may require less oil.
Next, add two or three eggs. Pan fry the eggs to your liking.
Place the eggs on the prepared tray. Top with freshly grated white cheddar cheese.
Serve everything hot and enjoy!
Storage
Best enjoyed immediately.
Pesto Eggs Breakfast Tray
Ingredients
Pesto Eggs Breakfast Tray
Pesto Eggs
- 1 tablespoon olive oil
- 1.5 tablespoons pesto, Delallo brand
- 2-3 eggs, depending on size
- 1.5 tablespoons white cheddar cheese, freshly grated
Everything Sliced Avocado
- ½ small avocado, peel, pit and thinly slice
- 1 teaspoon everything but the bagel seasoning
- 1 tablespoon alfalfa sprouts
Multigrain Bread
- 2 pieces multigrain bread, pan fried with butter
- 2 tablespoons butter, spread over the bread
Simple Salad
- 1 cup mixed greens
- ½ tablespoon olive oil
- ½ tablespoon lemon juice, fresh squeezed
- 1 small radish, thinly sliced
- salt, to taste
- pepper, to taste
Equipment
- ¼ sheet baking tray option to line it with parchment paper
- 1 small mixing bowl for salad
- 1 non-stick skillet pan fry the bread
- 1 non-stick skillet pan fry the pesto eggs
- 1 microplane grater for the white cheddar cheese
Instructions
How to Make Pesto Eggs Breakfast Tray
- Grab a ¼ sheet baking tray. Option to line it with parchment paper. Set aside.
Prepare the Salad
- In a small mixing bowl, add a handful of mixed greens. Toss it with a drizzle of olive oil and fresh squeezed lemon juice. Season with a pinch of salt and pepper. Add the salad to the baking tray. Thinly slice fresh radish using a mandoline and add the sliced radish on top of the salad.
Prepare the Avocado
- Peel, pit and thinly slice half of a small avocado. Place it on the prepared tray. Top it with everything but the bagel seasoning and fresh alfalfa sprouts.
Prepare the Toast
- Spread two slices of multigrain bread with a thin layer of butter. Fry the bread in a hot, non-stick pan until golden brown and toasted. Place the toasted bread on the prepared tray.
Prepare the Pesto Eggs
- Heat a non-stick skillet over medium high heat and add the olive oil.
- Once the oil is warm, add the Delallo pesto. Mix well. I only tested Delallo pesto in this recipe. Other pestos may require less oil.
- Next, add two or three eggs. Pan fry the eggs to your liking.
- Place the eggs on the prepared tray. Top with freshly grated white cheddar cheese.
- Serve everything hot and enjoy!
