Pesto Eggs with Roasted Grape Tomatoes and Avocado Chunks

Name: Pesto Eggs with Roasted Grape Tomatoes and Avocado Chunks
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: 2 piece pasture-raised eggs; ghee; grape tomatoes; olive oil; avocado chunks; Kale Cashew Pesto; lemon juice

10 mins prepServes 1

Really digging this breakfast: Pesto Eggs with Roasted Grape Tomatoes and Avocado Chunks. To make, I just fried 2 pasture-raised eggs in ghee, and roasted the tomatoes by placing them on a baking sheet, drizzling with olive oil, and baking for 20 minutes. I added everything to the bowl, and then drizzled over my Kale Cashew Pesto (recipe on blog, link in bio!) To make the pesto a little more runny, I mixed in some more lemon juice and olive oil. So good 😋

1 servings

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Instructions

First, fry 2 pasture-raised eggs in ghee. While the eggs are cooking, roast the grape tomatoes: place them on a baking sheet, drizzle with olive oil, and bake for 20 minutes. Once cooked, add the fried eggs, roasted tomatoes, and avocado chunks to a bowl. Drizzle Kale Cashew Pesto over everything. To make the pesto a little more runny, mix in some additional lemon juice and olive oil before drizzling.

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Pesto Eggs with Roasted Grape Tomatoes and Avocado Chunks

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