Foraged & Found was looking for food bloggers to compete in a food blogger recipe challenge. I was honored that I was one of the 30 bloggers chosen for this contest. Each food blogger was sent (4) jars of their Sea Asparagus Pesto to create a unique appetizer and entrée dish.
I had never heard of Sea Asparagus before, so I was super excited to try. If you missed my first recipe creation, check out these Chicken Pesto Stuffed Peppers! They are packed full of flavor and a quick & easy recipe perfect for the fall/winter season.
I absolutely am a huge fan of a simple avocado toast and egg recipe. In the last few years, avocados have become really trendy and you see them being used in so many different recipes. Even avocado toast – there are so many popular versions that every breakfast or brunch restaurant typically has their own version featured.
I had seen someone on TikTok make Pesto Eggs, so I figure why not combine the two concepts and create a delicious new breakfast or brunch snack.
Sea Asparagus is a super food loaded with minerals, calcium, iron, Vitamin B & C and is exceptionally high in Vitamin A. This particular Sea Asparagus Pesto is hand-foraged from wild Alaskan beaches and blended with herbs and lemon to create a bright, nutritious pesto that’s perfect with pasta, seafood, or veggies. This product is processed in Alaska and is a woman-owned company.
Start with your favorite slice of toasted bread – I happened to use a slice of Sourdough.
Then, in a frying pan over medium low heat, I put 2-3 TBSP Sea Asparagus in the pan to start heating. Just as the pesto starts to bubble slightly, I cracked 1 egg on top. I covered with a lid and turned down heat slightly. While the egg was cooking, I smashed 1/2 large avocado in a small bowl with a fork and spread onto my slice of toast. Note: I didn’t season the avocado since the pesto is packed with flavors and I seasoned my egg with a touch of salt/pepper/crushed red pepper.
Once my sunny side up egg was fully cooked, I placed on top of my avocado toast.
Added a small pinch of salt / pepper and of course some crushed red pepper!
Just looking at these pics is making me hungry! I seriously made this dish 3 times in one week – it did not disappoint.
- 2 - 3 TBSP Foraged & Found Sea Asparagus Pesto
- 2 eggs
- pinch of kosher salt
- pinch of ground black pepper
- pinch of red pepper flakes
- 2 pieces sourdough bread, toasted
- 1 avocado
- Heat frying pan over medium heat.
- While you heat pan and start your eggs, start toasting your slices of bread.
- Spread the Sea Asparagus pesto in a thin layer across the pan. Turn heat down to medium-low.
- When the pesto just starts to warm up and slightly bubble, crack the eggs into the pan on top of the pesto.
- Cover frying pan with lid for 3-5 minutes, or until whites are set and no longer translucent.
- in a small bowl, Mash avocado with a fork.
- Spread mashed avocado over 2 slices of bread.
- Remove lid from frying pan when egg looks fully cooked.
- Sprinkle with salt, pepper, and red pepper flakes.
- Remove the Sea Asparagus Pesto eggs from the pan and place them on the toast.
- Serve immediately and enjoy!
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- Website – https://foragednfound.com/
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Where can I find?
- https://foragednfound.com/collections/pesto
#foragednfoundak #eatwild #wildalaskanprovisions
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