Pesto eggs with sourdough, avocado and bacon

Pesto eggs with sourdough, avocado and bacon
  • Serves icon Serves 1
  • Time icon Hands-on time 15 min

Looking for a solo lunch that’s ready in 15 mins? Inspired by TikTok’s pesto eggs, we created this beauty: pesto egg-in-the-hole with avocado and crispy bacon.

Cooking = self-care with our delicious recipes for one person.

Nutrition: per serving

Calories
529kcals
Fat
36.5g (6g saturated)
Protein
21.1g
Carbohydrates
26.9g (1g sugars)
Fibre
4.4g
Salt
2.3g
Calories
529kcals
Fat
36.5g (6g saturated)
Protein
21.1g
Carbohydrates
26.9g (1g sugars)
Fibre
4.4g
Salt
2.3g

Ingredients

  • 2 slices outdoor-reared British streaky bacon
  • 1 large slice sourdough bread, hole cut in the middle (about 8-10cm, depending on your bread size)
  • 2 tbsp basil pesto, plus extra to serve
  • 1 medium free-range egg
  • ½ small ripe avocado, sliced
  • A few coriander leaves to serve
  • Squeeze lime juice
  • Lime wedges and chilli jam to serve
    (optional)

Useful to have

  •  8-10cm cookie cutter

Method

  1. Heat a large frying pan over a medium heat. Cook the bacon until crisp. Drain on kitchen paper and set aside. Keep the pan (with the bacon fat) to hand.
  2. Increase the heat slightly, then fry the bread for 2 minutes on each side until turning golden. Roughly spread with a third of the pesto, then flip and let the pesto sizzle for 45 seconds. Spread the other side with another third of the pesto, then flip. Add the rest of the pesto into the hole, followed by the egg, then cook until the egg white is set and the yolk is a little jammy.
  3. Serve topped with the crispy bacon and sliced avocado. Finish with the coriander, lime juice and extra pesto or lime wedges and chilli jam, if you like.

Recipe By

Amanda James

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