Pesto Eggs: The ultimate breakfast for one

I want to keep this story short because this is a recipe that needs to be made. I’m not even sure how this idea came to me. Maybe I read it somewhere but after making that smashing Shakshuka, I thought of other flavours that will compliment the taste of a sunny side egg.

Wait I remember now. I opened the fridge and saw it in front of me: Basil pesto. Basil has to be the aromatic smell ever. I’ve used basil in soups, pies, salads and even in my citrus infused gin and tonics. How do you even describe the smell? I’m going to Google for this:

It is normal for basil to smell like lemon, cinnamon, and licorice.
Google search: What does basil smell like?

As weird as it sounds, all those flavours (good and bad) make sense. Basil takes on the characteristic of what you mix it with. In a pesto, like my recipe, Basil pesto smells just heavenly. If you have some in the fridge, go smell it now and try describe it to me? Heavenly, right? Well my pesto eggs took the best part of eggs, strong taste of parmesean mixed with the pesto. I am salivating while I think of it right now!

Ingredients

3 tablespoon of basil pesto
1 tablespoon of grated parmesean
1 large egg
1 medium sized avocado
1 slice of bread- I used the one half of a tramazzini bread
Pinch of salt for seasoning
olive oil for frying
1 tablespoon of sunflower seeds

Method

Warm your pan with the oil in it
Mash the avocado and season it then set aside
Add the pesto to the pan on a medium to high heat
Add the parmesean cheese to the pesto. Don’t fold it in as it will start melting as the pesto heats
Just like shakshuka, make a hole in the middle of the pan and add the egg to it.
Reduce the heat and add an egg to it. Cover the pesto on a lowered heat to allow for the egg to cook and not burn the pesto.
Take the slice of bread and spread it with the seasoned avocado.
Transfer the egg and pesto onto the avo bread.
Season the egg
Sprinkle the meal with the sunflower seeds and serve immediately.