Morning Glory Pesto Egg Avocado Toast

Start your mornings right with the ultimate breakfast delight—Morning Glory Pesto Egg Avocado Toast! Not only is this dish delicious and incredibly loaded + satisfying, but its versatility + customizability also make it an absolute winner!

📝 Ingredients

• 4 Tbsps pesto, divided
• 2 large organic eggs
• 1 tsp On Everything All-Purpose Blend
• 1 (15 oz.) can organic chickpeas, drained + rinsed
• 1 Tbsp Extra virgin olive oil
• 1 cup hot honey, store-bought or homemade ((See Post details for homemade))
• 1 tsp On Everything All-Purpose Blend
• 1 tsp smoked paprika
• sea salt, to taste
• 2 slices rustic bread, toasted
• 2 organic Haas avocados, mashed
• 1 tsp lemon juice
• Pinch of sea salt + black pepper

👨‍🍳 Instructions

1. 1--- TO MAKE THE HOT HONEY CHICKPEAS: ---
2. 2In a medium skillet (10-inch) over medium-high heat, add the olive oil until heated. Add the chickpeas followed by: On Everything All-Purpose Blend, smoked paprika, and salt, stirring to combine. Let it cook for about 3-4 minutes, stirring occasionally.
3. 3Add in the hot honey, stirring until chickpeas are coated. Reduce the heat to low and allow everything to simmer for 5-6 minutes, stirring occasionally. Once done, the sauce should be "cooked unto" the chickpeas. Remove from heat and set aside.
4. 4--- TO MAKE THE PESTO EGGS: ---
5. 5In a non-stick large skillet (SEE TIP IN NOTES) over medium-high heat, add 1 tablespoon of olive oil and once heated, crack both eggs into the skillet separately. Top EACH egg with 2 Tbsps of pesto and sprinkle 1/2 tsp of On Everything All-Purpose Blend.
6. 6Allow both eggs to fry until the tops begin to bubble, the white becomes solid + cooked through, and the edges become golden, about 1-2 minutes. At this point, slide the spatula around one side of the egg at the edge to loosen it and gently slip it under the egg and flip it onto it's opposite side. Repeat this step for the other egg. NOTE: For best tips + hacks to frying eggs, see Post details!
7. 7Let the eggs continue to fry until the opposite side becomes golden at the edge and the yoke appears cooked through, about 1-2 minutes. Remove from heat.
8. 8--- MASH THE AVOCADOS: ---
9. 9In a bowl, add the flesh of each avocado (by removing the flesh from their pits and skin) along with lemon juice, salt, and black pepper, mashing everything together using a fork until combined and smooth. NOTE: chunks are OK to have if desired. You can also use my Guacamole recipe as a great substitute as well.
10. 10--- ASSEMBLY: ---
11. 11On a plate, add your toasted bread followed by spoonfuls of mashed avocado atop, spreading it evenly. Top with 1 pesto egg and 2-3 Tbsps of hot honey chickpeas (including drizzles of the sauce, if desired). For garnish, feel free to use a pinch of coarse salt. Repeat until all servings are made.
12. 12Enjoy with a glass of Freshly-Squeezed Orange Juice or your favorite coffee like Iced Vanilla Sweet Cream Latte, Dirty Chai Maple Iced Latte, Iced Brown Sugar Shaken Espresso or tea like Iced Chai Tea Latte, Citrus Pear Ginger Detox Tea or Medicine Ball Tea.
13. 13Bon Appetit!