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Eat Well Mar. 3. 2015
Breakfast

Pesto Green Eggs & Avocado Toast

Mar. 3. 2015
Breakfast
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

The perfect quick breakfast, lunch, or dinner; it’s balanced in all the macronutrients with protein, healthy fats, and carbohydrates.

Yesterday, was one of my favorite days. It was Dr. Seuss’s birthday! I know, I know this is a totally random “favorite” day to have, but ever since I was a kid I adored every single Dr. Seuss book to the extent that I would re-read the same book over and over again- Green Eggs and Ham being one of my favorites from the bunch. I thought it would be a fun tribute to one of my favorite childhood authors by creating a completely Nutrition Stripped approved “green eggs and no ham” type of recipe completely inspired by the wackiness that is the concept, green eggs. To this day, I’ll never know or understand why Dr. Seuss’s eggs were green nor do I want to know how they got to be that off-color; all I know is that I’m making my green eggs with delicious basil pesto with a side of avocado toast- all greens.

The kid in me is completely giddy sharing this recipe, it’s fun to make, simple, delicious, and can totally be a great way to squeeze in healthy fats from the avocado, oil oil and toasted walnuts, protein from the eggs, fiber-rich carbohydrates from the toast, and a bit of greens from the basil into your diet… or into your little ones… or your boyfriend who doesn’t eat greens (B I’m talking to you). Not to mention, it’s the perfect quick breakfast, lunch, or dinner as it’s balanced in all the macronutrients with protein, healthy fats, and carbohydrates.

The key to making these eggs green is simple, it’s pesto. No artificial colorings, dyes, or funky ingredients to turn these green- just good ole’ fresh basil. I first shared my favorite pesto recipe a couple summers ago, the base of it being fresh spinach mixed with fresh basil and walnuts instead of pine nuts. The pesto I choose to use for this green eggs recipe doesn’t contain spinach, has a bit more olive oil than my Spinach Basil Pesto, and contains more fresh basil. The beautiful green color and the flavor of the olive oil goes really well with the soft cooked eggs and a side of avocado toast and since it’s a little bit about vanity with this recipe, the eggs gotta be green!

Also, the basil pesto recipe shown here makes far more than 1 serving, it’s great to store for later as leftovers and use on salads, stir into cooked grains, or eat this recipe every day…it’s not hard to! Therefore, I highly recommend making enough pesto to last you a couple days so you can easily whip up this recipe in under 10 minutes. I have a hunch you’ll be trying it far more than once. (p.s. I store it in Weck jars, because they seem to keep it really fresh and it’s air-tight). Since this recipe is all about the quality of ingredients, don’t skip out! I always recommend when consuming animal proteins like eggs, to get them from a local farmer if possible, know exactly where they came from. If not, try your best to purchase them cage-free/humanely raised/organic, etc.; basil ideally fresh from a garden or grown in organic soil, raw walnuts that you lightly toast at home with no added oil, and ripe avocados.

The 411 on avocado toast.

You’ve seen me post about it before since it’s one of my favorite go-to quick snacks or side dishes to any meal, it’s the best! I love using avocados almost daily for their filling factor, i.e. they contain heaps of fiber, and they have great healthy fats to keep our bodies healthy from hormone production to healthy skin, hair, and nails (amongst many other things). Avocado toast essentially is mashed avocado on top of a piece of toast, it can be enjoyed just like this or with added sea salt, fresh lime juice, and additional toppings. My favorite, and for the sake of this recipe, is to use a pinch of sea salt, a light drizzle of honey, fresh lime juice, and a pinch of red pepper flakes. The combination of zesty, sweet, tangy, and salty is phenomenal with these pesto eggs, trust me. Actually don’t just trust me, just go in the kitchen and try them…

A couple options with the bread: I always opt for a gluten free bread and those that have the least ingredients possible on the package. Ideally, you’ll want to make your own homemade gluten free bread, but I understand not everyone (nor I) at times, has the time to do so- I would suggest not making even a processed gluten free bread a staple in your diet, just something to enjoy every so often. Otherwise, making gluten free bread at home is ideal option! I have a couple recipes coming up in the cookbook that are amazing, but until then try my Nourishing Nut & Seed Bread which is loaded with fiber, healthy fats, and protein- plus it makes for a great dense toast.

 

Pesto Green Eggs & Avocado Toast
Recipe Type: supper, snack, breakfast
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 1
A delicious gluten free and dairy free take on green eggs and ham inspired by Dr. Seuss. Includes avocado, toast, and basil pesto. GF
Ingredients
  • 2 whole eggs
  • 1 egg white, optional
  • 1/2 avocado
  • 2 slices gluten free toast
  • Pinch of sea salt
  • Fresh lime juice
  • Drizzle of honey
  • FOR THE PESTO:
  • 4 cups fresh basil
  • 1/2 cup olive oil
  • 3/4 cup lightly toasted walnuts
  • 1 teaspoon sea salt
  • Juice of 1 lemon
  • 1/4 cup nutritional yeast, optional
  • Freshly ground black pepper
Instructions
  1. In a medium hot skillet, lightly grease the pan using coconut oil or olive oil. Crack open the eggs to cook for about 4 minutes. A tip I like to use is add 2 tablespoons of water to the skillet and immediately cover with a lid to finish cooking the egg through on the top- adjust the time to your desired yolk texture.
  2. In the meantime, take the avocado and spread on each slice of toast, using a fork, then mash into the toast using the back of a fork. Finish by adding a pinch of sea salt, drizzle of honey, fresh lime, and red pepper flakes.
  3. For the pesto: in a small food processor or blender, combine all ingredients for the pesto together and pulse until combined. Gradually add in extra olive oil as you need to get your desired texture. Add more olive oil for a thinner pesto, add more basil for a thicker pesto.
  4. To serve: Plate the avocado toast on one side and the eggs on the opposite, dollop the basil pesto on top of the egg yolks only if you want to make these look as pictured, and finish with a pinch of sea salt and a drizzle of olive oil.
Notes
Eggs: Adding the extra egg white is for added protein, totally optional.[br]Nutritional yeast: optional for a vegan cheesy flavor, not an active yeast[br]Pesto: makes more than 1 serving, makes up to 10+. Save leftovers in a jar.

 

If you want a little extra veg and greens, which is always a yes for me, I add a delicious spinach and arugula salad with fresh squeezed lemon, a touch of sea salt, freshly ground black pepper, and a drizzle of olive oil. PERFECTION in my book and totally brings this childhood imaginary food into a elegant adult meal.

I hope you all enjoy this recipe as much as I had fun making it for you. I hope you all try it out!

xx McKel

p.s…..I’m going to THAILAND in April!!!!

I announced this yesterday on Instagram and I can’t begin to thank you all for all the kind comments, but more than anything your help, advice, and sharing your experiences- it’s invaluable to me and I’m so grateful for all the support. I still can’t believe this and I’m beyond excited for this opportunity coming up so soon in April. SO if you live in Thailand or have ever visited I would be so grateful to hear your experiences and let me know what I should bring, do, see, pack, etc. while traveling. Seriously ya’ll this is a dream come true and I can’t thank you all enough, it’s through your support and making Nutrition Stripped grow so much that this opportunity came up. Sending so much love to you all, truly.

The Recipe

Serves 1

Print

Ingredients:

  • 2 whole eggs
  • 1 egg white, optional
  • 1/2 avocado
  • 2 slices gluten free toast
  • Pinch of sea salt
  • Fresh lime juice
  • Drizzle of honey
  • FOR THE PESTO:
  • 4 cups fresh basil
  • 1/2 cup olive oil
  • 3/4 cup lightly toasted walnuts
  • 1 teaspoon sea salt
  • Juice of 1 lemon
  • 1/4 cup nutritional yeast, optional
  • Freshly ground black pepper

Directions:

  1. In a medium hot skillet, lightly grease the pan using coconut oil or olive oil. Crack open the eggs to cook for about 4 minutes. A tip I like to use is add 2 tablespoons of water to the skillet and immediately cover with a lid to finish cooking the egg through on the top- adjust the time to your desired yolk texture.
  2. In the meantime, take the avocado and spread on each slice of toast, using a fork, then mash into the toast using the back of a fork. Finish by adding a pinch of sea salt, drizzle of honey, fresh lime, and red pepper flakes.
  3. For the pesto: in a small food processor or blender, combine all ingredients for the pesto together and pulse until combined. Gradually add in extra olive oil as you need to get your desired texture. Add more olive oil for a thinner pesto, add more basil for a thicker pesto.
  4. To serve: Plate the avocado toast on one side and the eggs on the opposite, dollop the basil pesto on top of the egg yolks only if you want to make these look as pictured, and finish with a pinch of sea salt and a drizzle of olive oil.

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Share Your Thoughts & Images

  • i have never thought to drizzle honey on my avo toast and not going to lie very excited to have read this before breakfast so i can make that little tweak. Much love for the Thailand trip.. I went there quite a few years ago and it is beyond stunning. Soak up every second. xo

  • Such a cute breakfast! I love avocado toast and I can’t wait to try it with a drizzle of honey.

  • Love your blog/website.
    Would you consider putting nutritional analyses after each recipe? Total PITA, but might be helpful for others.
    Thanks.
    jp

    • Great question! Check out my FAQ where I answer that question and give everyone a how-to on how to figure that out 😉

  • Carola

    I don’t see where the spinach is included in the ingredients for the pesto. The directions say to add more spinach for a thicker pesto, but I don’t see where you are adding it in the first place.

  • Sarah

    This recipe sounds so delicious! I’m definitely going to make this for breakfast next weekend but before I do, can you please recommend a gluten free bread to purchase? Thanks so much!

    • I have guidelines to follow in the blog post when shopping for gluten free breads- I don’t really recommend one over another!

  • I’m all over that nourishing nut + seed bread. And this pesto! So good, lady.

  • Heidi

    I love this! I was looking for something new to try for St. Pat’s Day. Last year, I made green eggs, by scrambling spinach in the eggs. My kids were not super impressed. This looks SO yummy and easy, using ingredients we already eat. Thank you!

  • Yuko

    Can’t believe you came up with a Dr. Seuss themed recipe! And green eggs and avocado of all things -I love you! I have some of your nourishing nut & seed bread left in the fridge, plus I’m whipping up a pesto tonight (I’m hoping a pistachio pesto would suit this just fine? Currently on an experimental cooking-high), so all I need now is some avocado 🙂 Hope you have a lovely stay in Thailand, and soak up plenty of sun!

    P.S. I’ve never tried the honey+avocado combo before, but when I was little my mother used to pour condensed milk over avocado as a treat. Not the healthiest of snacks, but it sure was a guilty pleasure 😉 I don’t know if that’s typical Malaysian or just among my relatives…was wondering if that was a thing in the US as well?

    • Thank you so much for all the kind words! I hope you enjoy this recipe, it’s really good and fun to make. That’s such a cool thing to hear about the avocado and condensed milk- not sure I would dry that because of dairy, but cool tradition nonetheless xx

  • Yup! This definitely looks glorious! Definitely trying this recipe!

  • Marissa

    Hi McKel,
    I’m a RD in Miami, love your blog by the way! Congratulations on all the success! I just went to Thailand in February for our honeymoon for 2 weeks and had an amazing time. We went to Bangkok, Chang Mai, Kata beach (south Phuket away from the craziness), and Koh Phi Phi (island, near where the movie the Beach was filmed). All cities/areas such different experiences. My favorite was Chang Mai. It’s culture, beautiful temples, peaceful place that while a tourist spot, hasn’t lost it’s significance and people’s spirit. We stayed at Puripunn hotel and I loved it. One thing I would recommend is we did an elephant sanctuary experience. They do not let you ride or do special tricks, which are often cruel and unnatural for the elephants. Instead, it’s a rescue ranch and you take care of the elephant that day. We gathered it’s food, walked and bathed the elephants. During that day learned so much about them, their history and troubles within Thailand. Overall very eye opening. Go and visit all the temples. We didn’t have time for Chang Rai which I also heard is amazing, even north towards Myanmar. So many temples to visit, throughout. My favorite were in Bangkok (Wat Pho, Wat Phra Kaew) and Chang mai (Doi Sutep and some around the center of the city AMAZING). I eat only fish now, but was between vegetarian/vegan for many years. Had I not eaten fish, it would have been difficult with the sauces used, etc. They put fish sauce in so many things. The food…I can’t even describe. Please please do a cooking class. They are so informative, helpful, and they take you to the food market to purchase what you are going to cook that day. We did it in Chang Mai but of course cooking classes are everywhere. I am sure you will be working, but make sure to enjoy and soak it all in. If you dive like I do, the scuba is also excellent 🙂 Have an amazing and spiritual trip. I can’t wait to see your pictures on insta.

    • Wow, thank you so much for your kind words and taking the time to give me some ideas for my trip to Thailand. Thank you again! xxo

  • Kelly

    Thanks for this great breakfast idea. I’m recovering from an ED and 6 months ago I wouldn’t have been able to eat this because of the fat and calorie content, but now I recognize that my body needs fuel like this for energy. Such a delicious, satisfying breakfast–it fueled me through an hour of yoga 🙂 Thanks for showing me what it means to nourish and take care of my body!

  • soni

    Could you use this pesto as a dressing for your fig and zicchini noodle recipie?

    • McKel Hill

      OH yes! It’s delicious and try adding tomatoes too Soni 😉

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