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

METHOD:

  1. Toast the bread lightly, spread an even amount of Pesto getting near the edges.

  2. Place 6 slices of cucumber on each toast slice, evenly place the chunks of avocado and sprinkle with the red pepper cubes.

  3. Cook the egg sunny side up in 1 teaspoon of the oil and place on the toast, sprinkle with parmesan.

  4. Mix the remaining oil with the basil and dot the plate. Enjoy!

TIP:

  • 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.

© 2019-2020 Chef Michael Barna | Wynnewood, PA 19096