Vegan Pesto Egg Avocado Toast

5 from 1 vote

This Vegan Pesto Egg Avocado Toast is the best way to kickstart your day. Jam-packed with bold flavors and an easy assembly!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Keyword: avocado, breakfast, dairy-free, easy, eggs, garlic, gluten-free, healthy, pesto, plant-based, snack, tomatoes, vegan, veggies

Servings: servings

Calories: 1220kcal

Author: Shanika

2 slices rustic bread, toasted (I like to use sourdough or brioche bread; vegan-friendly)
2 organic Hass avocados
1 teaspoon freshly-squeezed lemon juice
1 teaspoon cajun seasoning blend, optional (You can use homemade or a store-bought blend like Spiceology's Black Magic blend)
Pinch of sea salt + black pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 cups organic kale, chopped
1 tablespoon Extra virgin olive oil
1-2 Tbsps organic vegetable stock/broth

Be sure to roast your veggies in the oven at this point. See Roasted Herb Tomatoes recipe for instructions on how to roast the bell peppers and tomatoes.

In a bowl, add the flesh of each avocado (by removing the flesh from their pits and skin) along with lemon juice, salt, black pepper, cajun seasoning blend, garlic powder, and cayenne pepper, mashing everything together using a fork until combined and smooth. NOTE: chunks are OK to have if desired. Set aside in the refrigerator until ready to use.

In a bowl, add the vegan mayo, almond milk, minced garlic, parsley, garlic powder, salt, and black pepper, whisking until everything becomes creamy, smooth and combined. Add to a small mason jar or container and refrigerate until ready to use.

In a medium (10-inch, non-stick) skillet over medium-low heat, add the olive oil and let it melt. Once heated, pour in the plant-based eggs along with the pesto. Let it sit for 2-3 minutes or until the edges begin to look "dry" before you begin to scramble. Continue to scramble and let it cook until it becomes "solid" and form like traditional eggs, about 5-6 minutes or so. Remove from heat and set aside.

In a medium skillet over high-heat, add the olive oil. Add the chopped kale followed by veggie stock/broth and stir until kale becomes wilted and tender, about 2-3 minutes. Remove from heat.

On a plate, add your toasted bread followed by spoonfuls of mashed avocado atop, spreading it evenly. Top with a bit of sautéed kale, spoonfuls of pesto eggs, then roasted peppers + tomatoes. Drizzle with garlic dressing. Repeat until all servings are made.
Bon Appetit!

GLUTEN-FREE OPTION: To make this recipe gluten-free, simply substitute bread with a GF-friendly bread.
SERVINGS: For additional servings, simply DOUBLE or TRIPLE the ingredients.
GREENS: To add a bit more flavor to this breakfast toast, you can always feel free to add in your favorite greens besides kale such as spinach, broccolini, collards, or asparagus.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Pesto Egg Avocado Toast. Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more.
PESTO [HOMEMADE]: If you'd like to make your pesto sauce from scratch, be sure to follow my Broccoli Pesto Grilled Cheese recipe!