Go Back
–+ servings
Pesto Egg Toast 2.jpg
Print Recipe
5 from 1 vote

Gluten Free Pesto Egg Toast Recipe

Make your breakfast healthy by adding nutrient-rich, energizing greens like this pesto and egg combination.
Prep Time10 mins
Course: Breakfast
Cuisine: American
Servings: 2 Servings
Calories: 546kcal
Author: Hallie Klecker

Ingredients

  • 4 slices gluten-free whole grain bread
  • Unsalted butter or extra-virgin olive oil to taste
  • ½ cup Arugula Walnut Pesto click here for recipe
  • 4 large hard-boiled eggs peeled and sliced
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Toast the bread slices. Spread each slice with a thin layer of butter or drizzle lightly with olive oil. Spread each slice with about 2 tablespoons of pesto. Arrange the boiled egg slices on top. Sprinkle with salt and pepper. Serve immediately.

Nutrition

Calories: 546kcal | Carbohydrates: 33g | Protein: 21g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 377mg | Sodium: 994mg | Potassium: 227mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1770IU | Calcium: 227mg | Iron: 3.5mg