Pestocado
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!
INGREDIENTS:
2 slices Black or grain bread, thin
1T Extra Virgin Olive oil
2 tsp Basil, minced
2T Pesto
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
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METHOD:
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Toast the bread lightly, spread an even amount of Pesto getting near the edges.
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Place 6 slices of cucumber on each toast slice, evenly place the chunks of avocado and sprinkle with the red pepper cubes.
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Cook the egg sunny side up in 1 teaspoon of the oil and place on the toast, sprinkle with parmesan.
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Mix the remaining oil with the basil and dot the plate. Enjoy!
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TIP:​
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~After removing pit from avocado just use a tablespoon to scoop flesh from skin. This doesn’t need to be pretty, they're just being rough chunked anyway.