Toast with Pesto and Eggs
- 25 g fresh basil leaves
- 20 g Borges pinions
- 50 ml Borges extra virgin olive oil
- 25 g Parmesan cheese
- A pinch of salt
- 2 slices of whole wheat bread
- 2 medium eggs
- Salt and pepper
Step by step
To prepare the pesto, mix the basil, pinions, extra virgin olive oil, Parmesan cheese, and salt in a food processor. Blend well.
To prepare the eggs, heat a tablespoon of extra-virgin olive oil in a skillet over high heat. Crack in the eggs to start cooking the whites. Lower the heat and leave for a few more minutes, until the egg whites are cooked through. Add salt and pepper to taste. Carefully remove the eggs with a spatula.
Toast the bread (optional), spoon the pesto on top evenly, and transfer an egg onto each piece of pesto toast.