Parmesan Pesto Fried Eggs

Name: Parmesan Pesto Fried Eggs
Prep time: THMS
Cook time: THMS
Ingredients: 1 medium ripe avocado, halved & stoned; 4 rounded tbsp./30g Parmesan, finely grated; 1 egg; ¼ jar Sacla’ Vegan Tomato Pesto; 1 small gluten-free wrap; Salt & pepper to taste

Pesto, parmesan, avocado and eggs – what’s not to like?

Cook Time

10 mins

Serves

Ingredients

1 medium ripe avocado, halved & stoned

4 rounded tbsp./30g Parmesan, finely grated

1 egg

¼ jar Sacla’ Vegan Tomato Pesto

1 small gluten-free wrap

Salt & pepper to taste

How to make the recipe

Step 1

Roughly mash the avocado in a bowl.

Step 3

In a cold, medium-sized non-stick frying pan make a circle of cheese about 4cm in from the edges, leaving an empty space and enough room for the egg in the middle.

Step 5

Place over a moderate heat and cook for about 2 minutes until bubbling and starting to colour. Crack the egg into the middle. Cook for about 2 minutes, then when the white is set, drizzle over the Sacla‚Äô Vegan Tomato Pesto. It‚Äôs ready when the cheese is crisp and golden, and the egg yolk is still runny.

Step 7

Use a spatula to gently loosen and prise the cheese and egg from the pan.

Step 9

Warm the gluten-free wrap, spread with avocado, top with the egg, season, and serve.