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This Vegan Pesto Egg Avocado Toast is the best way to kickstart your day. Jam-packed with bold flavors and an easy assembly!

Pesto Egg Avocado Toast [Vegan]

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Ingredients You Need for Pesto Egg Avocado Toast [Vegan]

For the Toast: 
  • 2 slices rustic bread, toasted (vegan-friendly sourdough or brioche bread works well)
  • 2 organic Hass avocados
  • 1 teaspoon freshly-squeezed lemon juice
  • 1 teaspoon cajun seasoning blend, optional (home or store-bought)
  • Pinch of sea salt and black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 cups organic kale, chopped
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons organic vegetable stock/broth

Plant-Based Pesto Eggs: 

  • 1 (12 oz.) bottle liquid vegan eggs
  • 1 tablespoon Extra virgin olive oil
  • 1/4 cup pesto sauce, homemade or store-bought (See Notes!)

For the Roasted Peppers and Tomatoes:

  • 1 cup grape tomatoes, halved
  • 1 bell pepper, chopped (You can use any color)

For the Dairy-Free Garlic Dressing:

  • 1 cup vegan mayonnaise
  • 1/2 cup Almond milk, unsweetened (You can use your fave plant-based milk)
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder

How to Prepare Pesto Egg Avocado Toast [Vegan]

To Roast the Peppers and Tomatoes:
  1. Be sure to roast your veggies in the oven at this point. See Roasted Herb Tomatoes recipe for instructions on how to roast the bell peppers and tomatoes.

To Mash the Avocado:

  1. In a bowl, add the flesh of each avocado (by removing the flesh from their pits and skin) along with lemon juice, salt, black pepper, cajun seasoning blend, garlic powder, and cayenne pepper, mashing everything together using a fork until combined and smooth. NOTE: chunks are OK to have if desired. Set aside in the refrigerator until ready to use.

For the Dairy-Free Garlic Dressing:

  1. In a bowl, add the vegan mayo, almond milk, minced garlic, parsley, garlic powder, salt, and black pepper, whisking until everything becomes creamy, smooth and combined. Add to a small mason jar or container and refrigerate until ready to use.

To Make Plant-Based Pesto Eggs: 

  1. In a medium (10-inch, non-stick) skillet over medium-low heat, add the olive oil and let it melt. Once heated, pour in the plant-based eggs along with the pesto. Let it sit for 2-3 minutes or until the edges begin to look "dry" before you begin to scramble. Continue to scramble and let it cook until it becomes "solid" and form like traditional eggs, about 5-6 minutes or so. Remove from heat and set aside.

To Saute Kale:

  1. In a medium skillet over high-heat, add the olive oil. Add the chopped kale followed by veggie stock/broth and stir until kale becomes wilted and tender, about 2-3 minutes. Remove from heat.

For the Assembly:

  1. On a plate, add your toasted bread followed by spoonfuls of mashed avocado atop, spreading it evenly. Top with a bit of sautéed kale, spoonfuls of pesto eggs, then roasted peppers + tomatoes. Drizzle with garlic dressing. Repeat until all servings are made.
  2. Bon Appetit!
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  • GLUTEN-FREE OPTION: To make this recipe gluten-free, simply substitute bread with gluten-free bread.
  • SERVINGS: For additional servings, simply DOUBLE or TRIPLE the ingredients.
  • GREENS: To add a bit more flavor to this breakfast toast, you can always feel free to add in your favorite greens besides kale such as spinach, broccolini, collards, or asparagus.

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