Chef Uy Presents: How To Cook Avocado Toast with Pesto and Egg

Natalie Uy is a resident in Internal Medicine who loves to eat and doodle. Her food blog, Obsessive Cooking Disorder, is a collection of recipes she made during her study breaks and stories on my medical / life adventures. Here is her recipe on how to prepare Avocado Toast with Pesto and Egg.

Pesto is one of my favorite sauces because it elevates anything into a “fancy” dish. Pesto comes from the Italian word, pestare (to grind, pound) and tehnically refers to anything that is pounded.

Pesto has been around since the Roman times and medieval times, although although we traditionally think of Genoese pesto, where basil is the main ingredient, doesn’t come around until the mid 1800s. (source)


Pesto is classically made with basil, garlic, cheese, olive oil, and pine nuts, but I’ve seen variations with every possible green leaf and every nut. One fun fact about pine nuts is that it can give you Pine Nut Syndrome or “pine mouth” – in which eating pine nuts can cause taste disturbances (a bitter metallic taste), lasting from days to weeks afterwards.

In fact, there’s lots of science journals describing and documenting Pine Nut Syndrome, like Pine mouth (pine nut) syndrome: description of the toxidrome, preliminary case definition, and best evidence regarding an apparent etiology and “Pine mouth” syndrome: cacogeusia following ingestion of pine nuts (genus: pinus). An emerging problem?.

Food science – that’s a pretty fun research area where I’d be happy to volunteer as a subject.

Today I’m sharing a homemade pesto recipe, which is now feasible thanks to my mini food processor, B’s Christmas gift for me. Making fresh basil is so much better than the store bought kind. Personally, I like mixing half the basil with half spinach for a milder taste, plus it makes the basil stretch further for budget conscious people. Pesto recipe is adapted from Simply Recipes. (Or, if you’re looking for another Pesto Recipe, FoodRevPGH has one for you!)

I’m also posting a recipe for Avocado Toast – one of those trendy Pinterest recipes that actually tastes as good as it looks. It’s fast, easy, and nutritious. There’s a lot of variations but I kept it classic with a sunny side up egg, tomato, and freshly made pesto to top off the avocado toast.


Avocado Toast with Pesto and Egg

2 slices whole grain bread
olive oil
1 small ripe avocado
pesto, homemade (recipe below) or from jar
1 egg
3-4 cherry tomatoes
salt and pepper, to taste

Drizzle olive oil on both sides of the bread slices and toast in toaster oven until golden brown. With a fork, mark your avocado then spread it on top of your toast. Top the avocado with your pesto. Cut your tomatoes in half and set aside.

In a medium hot skillet, lightly grease the pan with olive oil. Crack open your eggs, keeping egg yolk intact,  Fry on medium low for about 4-6 minutes. When cooked to desired doneness, place egg on top of your toast. Top with cherry tomatoes and salt and pepper to taste. Enjoy!


Homemade Pesto

1 1/2 cups fresh basil leaves
1 1/2 cups spinach
1/2 cup extra virgin olive oil
2/3 cup pine nuts (or any toasted nuts such as walnuts, almonds, etc)
3 garlic cloves, minced (about 3 teaspoons)
freshly ground black pepper to taste
optional: 1/2 cup freshly grated Romano or Parmesan cheese

Place your basil, spinach, olive oil, nuts, and garlic in food processor and pulse until blended. Scrape down the sides of the food processor as needed. Stir in freshly ground black pepper to taste. If you’re ready to use the pesto, mix in the cheese. (Otherwise I leave the cheese out so it preserves longer and wait to add it.) Store in a glass jar or container in the fridge. Spread on toast, mix with pasta, top on your eggs, use in pizza, etc. Enjoy!

If you’re looking for another Pesto Recipe, FoodRevPGH has one for you!

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Natalie Uy

Hello! I'm a resident in Internal Medicine who loves to eat and doodle. This foodblog is a collection of recipes I've made during my study breaks and stories on my medical / life adventures. Feel free to read more about me at Enjoy!