Avocado and Egg Toast with Spinach Pistachio Pesto… | Eggland's Best

Ingredients

• 2 ripe avocados, thinly sliced
• 6 Eggland's Best eggs, Large
• 2 tablespoons extra virgin olive oil
• 6 thick-cut artisanal bread slices
• ¼ cup fresh basil leaves
• 3 cups fresh baby spinach leaves
• ⅓ cup roasted pistachios, unsalted
• ⅓ cup extra virgin olive oil, plus additional as needed
• ⅓ cup extra virgin olive oil, plus additional as needed for desired consistency
• 1 tablespoon freshly squeezed lemon juice
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• 1/4 teaspoon fine sea salt, or to taste
• 1 large garlic clove, peeled and roughly chopped
• Ccrushed red pepper flakes, optional for heat lovers