Green eggs with avocado and pistachio pesto

Tasteful Green eggs with avocado and pistachio pesto Recipe

Whether you tuck into this easy meal for breakfast, brunch, dinner or lunch, you won’t be disappointed. Egg and avocado are a classic combo, but add pistachio pesto¬†and you enter a new nutty realm of flavour heaven.
Green eggs with avocado and pistachio pesto
Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 4 person.


  • 150g broccoli, cut into small florets, sliced lengthways

  • 4 asparagus spears, trimmed, halved lengthways

  • 1/2 cup frozen peas

  • 8 eggs

  • 1/3 cup milk

  • 1/2 cup fresh mint leaves, plus extra to serve

  • 1 small garlic clove, chopped

  • 2 tablespoons finely grated parmesan

  • 2 tablespoons pistachio kernels, toasted

  • 1/4 cup extra virgin olive oil, plus extra to serve

  • 1 tablespoon lemon juice

  • 2 small avocados, halved

  • 60g reduced-fat fetta, crumbled

  • Wholegrain sourdough bread, sliced, toasted, to serve (see note)


  • Step 1

    Preheat oven to 170C/150C fan-forced. Grease a 2cm-deep, 23cm x 33cm swiss roll pan. Line base and 2 long sides with baking paper, extending paper 2cm above edges of tray.

  • Step 2

    Arrange broccoli and asparagus in prepared pan. Scatter with peas. Whisk eggs and milk together. Pour egg mixture into pan over vegetables. Season with salt and pepper. Bake for 20 to 25 minutes or until egg is set. Using baking paper, immediately transfer egg from tray to a chopping board. Cut into 8 triangles.

  • Step 3

    Meanwhile, place mint, garlic, parmesan and pistachios in a small food processor. Process until finely chopped. Add oil and lemon juice. Process until combined.

  • Step 4

    Cut each avocado half into wedges. Place egg triangles on serving plates. Top with avocado, pesto and fetta. Season with salt and pepper. Drizzle with extra oil. Serve with toasted bread and extra mint.

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