for 4 person

Pesto

2 bunch	basil, roughly chopped
1	garlic clove
1 tbsp	pine nuts, roasted
3 tbsp	water
40 g	grated Parmesan
4 tbsp	olive oil
¼ tsp	salt

Toasted bread

4 slice	bread
2 tbsp	olive oil
1	garlic clove, cut in half

Eggs

4	eggs
¼ tsp	chilli flakes
4 pinch	sea salt

How it's done

Pesto

Puree the basil, garlic, pine nuts and water in a food processor. Add the cheese, oil and salt, briefly puree. Cover the pesto and set aside.

Toasted bread

Brush the slices of bread with the oil. Toast the bread in a non-stick frying pan over a medium heat for approx. 2 mins. on each side, then remove. Rub the garlic (cut side down) over the bread, set aside the bread slices.

Eggs

Heat the pesto in the same pan. Slide the eggs carefully into the frying pan one at a time, carefully mix the egg whites with the pesto. Fry over a low heat until the egg whites are set but the yolks are still runny. Serve the pesto eggs on top of the toasted bread, sprinkle with chilli flakes, season with salt.

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