For Asian Pesto sauce:
43 g sesame seeds, toasted
125 g olive oil
50 g basil
50 g coriander
2-3 cloves garlic
½ tsp salt
For Asian Pesto Eggs:
3 tbsp Asian Pesto sauce
2 slices of sourdough bread, buttered
1 avocado, optional
½ tsp chili flakes, optional
½ tsp sesame seeds, optional
Blend the toasted sesame seeds with 100g of olive oil.
Then blend basil, coriander, garlic and salt into a paste.
Add remaining 25g of olive oil and continue to blend
Heat a pan to medium heat. Add a couple of tablespoons of pesto and spread it on the pan and let the oil heat up.
When the oil is hot, crack the eggs into the pesto.
Let the egg cook slowly until it’s at your desired doneness.
Place avocado slices on the toasted sourdough bread.
Place Asian Pesto Eggs on top of avocado slices.
Optional to sprinkle the Asian Pesto Eggs with sesame seeds and a pinch of chili powder.