Avocado Pesto Toast

There are a few of my pals that don’t enjoy brunch. Blasphemy, I presume? When I have the time, I enjoy a late, lengthy, languid brunch. I’m going to choose a savory option 90% of the time.

When it comes to the typical vegetarian breakfast/brunch ingredients, such as eggs, bread, vegetables, tortillas, beans, etc., there is a ton of space for creativity. There are several options, and I have a few favorite neighborhood eateries that provide inventive veggie selections.

After giving the typical egg and toast brunch choice some thought, I developed a new recipe that is neither bland nor monotonous. I quickly made a pesto spread using avocado in my food processor. A pat of butter can’t compare to that in terms of excitement (sorry, butter!).

Toast can only be as good as the bread used to make it, so I chose my preferred store-bought Eureka! brand organic whole grain sandwich bread. Natural bread. I discovered it at the neighborhood grocery store. This straightforward avocado toast tastes great on its own, but you can also top it with eggs and a lot of sliced cherry tomatoes. In either case, it makes a delicious snack, brunch, lunch, or dinner.

Also read: Overnight Oats (Recipe & Tips)


  • Toasts
    Pepitas, 1/4 cup (hulled pumpkin seeds)
  • 2 substantial, ripe avocados
  • 2 medium garlic cloves
  • Lemon juice, two tablespoons
  • 14 teaspoon salt, or as desired
  • ⅔ cup (1 ounces) (1 ounces) fresh basil leaves packaged
  • 4 eureka moments! Organic Top Seed® Bread
  • Alternative accompaniments
  • prepared eggs (fried, poached or scrambled, your preference)
  • cherry tomatoes cut in half (1 small handful per serving)
  • Black pepper that has just been ground, red pepper flakes, or flaky sea salt


  1. Pour the pepitas onto a small skillet and roast them there. They should pop a little bit and start to pop a tiny bit when cooking over medium heat with frequent stirring. To cool, transfer to a bowl.
  2. Pit the avocados, cut them in half, then scrape the insides into the bowl of a food processor to make the pesto. Salt, lemon juice, and garlic are added. Blend until completely smooth, pausing occasionally to scrape the sides.
  3. As soon as the mixture is well combined, add the toasted pepitas and basil leaves and pulse several times to break them up into very little pieces. If the combination doesn’t taste absolutely fantastic after tasting it, add additional salt.
  4. After toasting the bread, generously smear each piece with avocado pesto. Serve plain or with tomatoes, eggs, or both. If preferred, add a little sprinkle of flaky sea salt, freshly ground black pepper, or red pepper flakes for heat. Serve right away.


TURN IT VEGAN Pass on the eggs!
STORAGE RECOMMENDATIONS: About 1 1/2 cups of spread are produced, so you might have some extra. For two to three days, leftover spread will keep in the fridge in a small bowl with plastic wrap placed against the top; if the top layer starts to turn brown, scoop it off before serving.