Avocado Pesto Toast
There’s so much room for creativity when it comes to standard vegetarian breakfast/brunch ingredients: eggs, toast, veggies, tortillas, beans, etc. The possibilities are endless, and I have a few favorite local restaurants that offer creative veggie options.
Toast can only be as awesome as the bread used to make it, so I opted for my favorite store-bought organic whole grain sandwich bread. This simple avocado toast is delicious as-is, or you can top it with eggs and a handful of sliced cherry tomatoes. Either way, it’s a great snack, breakfast/brunch, lunch or dinner.
¼ cup pepitas (hulled pumpkin seeds)
2 large ripe avocados
2 medium cloves garlic
2 tablespoons lemon juice
¼ teaspoon salt, to taste
⅔ cup (1 ounces) packed fresh basil leaves
4 slices of eureka! Top Seed® Organic Bread
Cooked eggs (fried, poached or scrambled, your preference)
Halved cherry tomatoes (1 small handful per serving)
Freshly ground black pepper, red pepper flakes and/or flaky sea salt