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:

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!

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TIP:​

• ~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.