First, make the Pistachio Pesto: Combine all Pesto Ingredients in a food processor and blend until smooth. Add more Olive Oil if needed to reach desired consistency.
Toast the Brioche Bread to a golden brown.
While the bread is toasting, mash the Avocado in a small bowl with a fork. Season with Salt and Black Pepper.
Spread the mashed Avocado evenly over the toasted Bread.
Spread the Pistachio Pesto over the Avocado.
Poach the Egg to your desired doneness.
Place the Burrata Cheese on top of the Pesto and Avocado.
Carefully place the poached Egg on top of the Burrata.
Sprinkle with Flaky Sea Salt.
Ingredients
1
2 slices60 gBrioche Bread
1/270 gAvocado-hass, ripe
2 tbsp30 mLPistachio Pesto (see Pesto ingredients)
1 cup30 gPistachios-shelled, unsalted
1/2 cup30 gFresh Basil Leaves
1 clove3 gGarlic-minced
1/4 cup60 mLParmigiano-Reggiano Cheese-grated
1/4 cup60 mLExtra Virgin Olive Oil
Salt2 g-to taste
Pepper1 gBlack -to taste
150 gEgg-organic, free range
2 oz57 gBurrata Cheese
Pinch1 gFlaky Sea Salt
Equipment
Toaster
Fork
Small Bowl
Food Processor
Saucepan (for poaching egg)
Instructions
First, make the Pistachio Pesto: Combine all Pesto Ingredients in a food processor and blend until smooth. Add more Olive Oil if needed to reach desired consistency.
Toast the Brioche Bread to a golden brown.
While the bread is toasting, mash the Avocado in a small bowl with a fork. Season with Salt and Black Pepper.
Spread the mashed Avocado evenly over the toasted Bread.
Spread the Pistachio Pesto over the Avocado.
Poach the Egg to your desired doneness.
Place the Burrata Cheese on top of the Pesto and Avocado.
Carefully place the poached Egg on top of the Burrata.
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