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Smoked Salmon Pesto Eggs

10 min
Smoked Salmon Pesto Eggs


  1. Peel and remove the stone from the avocado. Dice the avocado and place in a bowl. Season with a little salt & pepper and a good squeeze of lemon juice. With the back of a folk mash the avocado then mix in the pea shoots.
  2. Add the pesto to a non-stick frying pan and warm up.
  3. Stir for a few second until the oil starts to separate from the pesto.
  4. Add the eggs and cover the pan with a lid or tin foil.
  5. Cook on a low heat for about 3 minutes or until the eggs are cooked to your liking (if you like them sunny side over flip them halfway through cooking)
  6. While the eggs are cooking toast the bread
  7. To serve divide the avocado mash between the two slices of bread.
  8. Any pesto remaining in the pan place on top of the avocado then top with the eggs
  9. Divide the smoked salmon between the two pesto eggs and finish with a few grinds of black pepper

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