Ingredients

• 2 slices of bread or ciabatta
• 2 eggs (boiled with soft yolk or poached)
• 1 avocado

Pistachio Pesto

• 30 g peeled pistachios
• 1 clove garlic
• 2 tablespoons first-pressed olive oil
• half a bunch of basil
• 15 g parmesan or grana padano cheese

Preparation

1. Toast the bread slices in a toaster or fry in a pan with butter.
2. Cook the eggs with soft yolk (place in a pot of water and cook 6 minutes from when the water boils) or poach them.
3. Prepare avocado paste: cut it into quarters, peel, remove the pit. Mash the flesh with a fork, season with salt and pepper.
4. Prepare the pesto: in a food processor (food mill), place peeled pistachios, peeled garlic clove, pour in olive oil, add basil leaves and cheese. Finely process everything.
5. Spread the toast with avocado paste, add eggs and pistachio pesto. Can sprinkle with basil leaves.