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.
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.
Cut the avocados in half, remove the pits, then scoop out the flesh and place it on a plate.
Drizzle the avocado with lemon juice, season with salt and pepper, then mash it well with a fork.
Add the pesto and mix well.
Chop the pine nuts.
Toast the slices of whole grain bread, then generously spread the slices with the flesh of the avocado.
Sprinkle them with parmesan shavings, chopped pine nuts, and basil leaves.
Finally, quickly cut the eggs in half, being careful as they are very runny, and place them on the toast.
0 servings
4
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