Nutrition Facts
4 servings
4
Recipe for Avocado Toast, Pesto, and Soft-Boiled Egg
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A gluten-free specialist celebrates St. Patrick's Day in its own way with its "green" toast recipe: avocado, pesto, and runny egg toast. Enjoy it generously as an appetizer or starter, with friends or family at home on the special day.
Ingredients
2 Avocado
2 Egg
1 Toasted pine nuts
2 Basil
1 Lime juice
1 Parmesan shavings
Salt
Pepper
Directions
1
Start by boiling the eggs for 6 minutes in a large pot of boiling water. As soon as the time is up, remove the eggs and place them in a bowl of very cold water (feel free to add some ice cubes). Let them cool.
2
Cut the avocados in half, remove the pits, then scoop out the flesh and place it on a plate.
3
Drizzle the avocado with lemon juice, season with salt and pepper, then mash it well with a fork.
4
Add the pesto and mix well.
5
Chop the pine nuts.
6
Toast the slices of whole grain bread, then generously spread the slices with the flesh of the avocado.
7
Sprinkle them with parmesan shavings, chopped pine nuts, and basil leaves.
8
Finally, quickly cut the eggs in half, being careful as they are very runny, and place them on the toast.
Ingredients
Ingredients
2 Avocado
2 Egg
1 Toasted pine nuts
2 Basil
1 Lime juice
1 Parmesan shavings
Salt
Pepper
Directions
Directions
1
Start by boiling the eggs for 6 minutes in a large pot of boiling water. As soon as the time is up, remove the eggs and place them in a bowl of very cold water (feel free to add some ice cubes). Let them cool.
2
Cut the avocados in half, remove the pits, then scoop out the flesh and place it on a plate.
3
Drizzle the avocado with lemon juice, season with salt and pepper, then mash it well with a fork.
4
Add the pesto and mix well.
5
Chop the pine nuts.
6
Toast the slices of whole grain bread, then generously spread the slices with the flesh of the avocado.
7
Sprinkle them with parmesan shavings, chopped pine nuts, and basil leaves.
8
Finally, quickly cut the eggs in half, being careful as they are very runny, and place them on the toast.
Notes
-
Melliemelo
Very good Thank you for this recipe
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EN