Alright, we get it. Avocado is life. But sometimes you have to let go, expand your horizons and see what else is out there. If you don’t have time for that, we’ll just tell you: Pesto toast is where it’s at. This is our new breakfast favorite, because it’s easy to make and accompanied with some fried eggs, it makes the perfect weekend brunch. It’s filling, flavorful and did we mention, darn good? Fresh ingredients give loaded toast a whole new meaning. Also, it’s vegetarian friendly and you can use a vegan cheese for the pesto and make the dish dairy-free.
Olive oil, for frying 4 large eggs 4 slices of bread, toasted 1/4 cup chopped parsley or micro herbs 1/4 cup seeds (hemp and sunflower seeds)
Pesto: 2 cups fresh basil, packed 1/3 cup pistachios 2 garlic cloves, roughly chopped 1 lemon, juice & zest 1/4 cup freshly grated parmigiano reggiano 1/2 teaspoon sea salt Freshly ground pepper, to taste 1/4 - 1/3 cup extra virgin olive oil
Instructions: 1. In a food processor, make pesto: Add basil, pistachios, garlic, lemon zest + juice, parmigiano and season to taste. Pulse for 10-15 seconds or until it becomes a bright green, gritty paste. Then, while processor is running, drizzle in olive oil (about 1/4-1/3 cup) until desired consistency. Set aside.
2. In a small frypan, add a small drizzle of olive oil over medium heat. Crack 1-2 eggs into the pan, using your spatula to contain each egg from spreading. Lower heat and cover for 3-5 minutes or until whites just begin to set and yolk is still soft. Remove from heat. Wipe out pan with a paper towel, and repeat until you have 4 fried eggs.
3. Spread pesto on each slice of toast, then top each with a fried egg, handful of herbs and toasted seeds. Season to taste with flaky sea salt and freshly ground pepper. Serve immediately!
This is an original recipe created by Julia Gartland for GreenLife.