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Open-Faced Pesto Egg Avocado Melt
with Greek-inspired tomato soup

Active: 25 min Total: 40 min
You'll love how tasty and easy this open-faced sandwich comes together with store-bought pesto, some mashed avocado, and scrambled eggs. This cold weather sammie and soup combo is sure to become an easy go-to meal.
Smarts: For an even faster shortcut, buy pre-made tomato soup and just garnish with olives and feta.


Open-Faced Pesto Egg Avocado Melt:
  • Avocados (large) - 1 ((Sub 2 small))
  • Eggs - 6
  • Sandwich bread - 4 slices
  • Store-bought pesto - 4 Tbsp
  • Cheese (like Swiss, gruyere, mozzarella) - 4 slices
  • Cooking oil spray - to coat pan
Greek-Inspired Tomato Soup:
  • Onions (small) - 1 , chopped
  • Kalamata olives - 1/4 cup , pitted and sliced
  • Diced tomatoes (28 oz / 794 g can) - 1 can , drained
  • Cooking oil - 1 Tbsp
  • Leftover roasted carrots - ~1/2 cup ((from Wednesday))
  • Crushed tomatoes - 1 cup
  • Vegetable broth - 2 cups
  • Oregano - 1/2 tsp
  • Feta - 2 Tbsp , crumbled


  1. For soup | Onions / Olives - Prep as directed. (Can be done up to 4 days ahead)
  2. For melts | Avocado - Scoop avocado out of skin and mash with a bit of salt and pepper (or mix pesto right into avocado if you want!).
  3. Eggs - Whisk with some salt and pepper. If you have some milk or cream on hand, you can add a splash (like 1 to 2 tbsp)(5-10ml) for fluffier eggs.
  4. Diced tomatoes - Open and drain out liquid.

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  1. Heat oven to 375F (191C) degrees.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions and leftover carrots to heated oil. Saute for ~3 minutes, until onions start to soften.
  3. Add in diced tomatoes, crushed tomatoes, vegetable broth, and oregano. Cover and bring to a boil, and then simmer uncovered for ~10 minutes.
  4. While soup is simmering, lay out sandwich bread onto a sheet pan. Spread 1 tbsp (15ml) of pesto on each piece of bread, and then top with cheese. Bake in the oven for 6 to 9 minutes, until cheese has melted and is slightly golden.
  5. Next heat up a non-stick pan over medium heat for eggs. Spray with some cooking oil and pour whisked eggs into pan. Scramble over heat until you get the texture you want. Remove from heat.
  6. After soup has simmered, puree with an immersion / stick blender (like in this video) when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt and pepper.
  7. Divide soup into bowls. Garnish with olives and feta. Top toasted bread with scrambled eggs and mashed avocado, and enjoy with soup!



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