Give your everyday breakfast a twist with this delicious and savory recipe, using Kevala’s Avocado Oil.
- 2 Eggs
- 2 Tbsp Pesto
- 2 tsp of Kevala's Avocado Oil
- 2 pieces of bread
- 1 tsp Kevala Fleur de Sel (gourmet sea salt)
- 1 tsp oregano
- Pinch of chili flakes
- Heat up a pan over medium heat with a tablespoon of avocado oil.
- Toast the bread on both sides for a crunchy texture, and set aside
- Add another tablespoon of avocado oil into the pan and spread the pesto in a thin layer.
- Crack the 2 eggs separately into the pan.
- Sprinkle with salt and oregano.
- Cook the eggs for 4 to 5 minutes or until the whites are set and no longer translucent.
- Remove the eggs from the pan and place them on the toast.
- Serve immediately and top it off with some chili flakes for more flavor.