Yield: 1 Serving
Prep Time: 30 minutes
Over the years I’ve tasted several avocado toasts but they all seemed to lack the wow factor. Not this one!
2 slices Black or grain bread, thin
1T Extra Virgin Olive oil
2 tsp Basil, minced
12 slices Cucumber, sliced thin
¼ C Red pepper, small dice
½ Avocado, ½ inch diced
2 tsp Parmesan, ground
1 XL Egg
Salt and pepper to taste
Toast the bread lightly, spread an even amount of Pesto getting near the edges.
Place 6 slices of cucumber on each toast slice, evenly place the chunks of avocado and sprinkle with the red pepper cubes.
Cook the egg sunny side up in 1 teaspoon of the oil and place on the toast, sprinkle with parmesan.
Mix the remaining oil with the basil and dot the plate. Enjoy!
You can use any leftover cleaned, cooked rotisserie chicken for this.
ALWAYS were disposable gloves when removing the seeds and ribs from the hot peppers.