This avocado toast with a homemade parmesan crisp is the ultimate brunch.
The Deets
Have I ever mentioned just how incredibly easy it is to make parmesan crisps at home? I’m talking so easy that you’ll wonder why you haven’t been making them all along. And here’s the best part — you can make them whatever size you want! I actually made one that fit perfectly on top of my toast this morning, and let me tell you, it was a total game-changer. These crisps add such a nice crunch and salty kick to anything they touch but on avocado toast? Oh, it’s next-level good.
Today’s creation featured a velvety spread of pistachio pesto, a perfectly poached egg (because who doesn’t love that runny yolk), and, of course, the pièce de résistance — that golden, crispy parmesan crisp perched right on top. It’s the kind of dish that makes your Saturday morning feel a little more luxurious, and let’s be honest, who doesn’t want that?
The best part is that you can experiment with flavors. Whether it’s adding herbs to your parmesan crisps or using a different spread for your toast, the possibilities are endless. But if you’re looking for a simple, feel-good brunch option, this is it. Give it a try and elevate your next breakfast or brunch — you’ll thank me later! If you make this recipe leave a comment and let me know what you think. Check out my other breakfast ideas here.
Here’s how to make it:
Pesto avocado toast with a poached egg and a parmesan crisp
Ingredients
- bread of choice (this is a Frances pan loaf)
- EVOO
- 1/2 avocado
- 1 egg
- 1/3 cup parmesan
For the pesto
- 3/4 cup basil leaves
- 3/4 cup EVOO
- 2 garlic cloves
- 1/2 cup parmesan cheese
- 1/4 cup pistachios
- flaky sea salt
- pepper
Instructions
- Preheat oven to 400. Add parchment paper to a baking sheet and grate cheese. Sprinkle onto a baking sheet into whatever shape you’d like, making sure you have a nice heap because it will melt and spread out. Bake for about 5-7 min, monitoring so it doesnt get too browned.
- Meanwhile make your pesto. In a food processor, add pesto ingredients and blend. Taste test and adjust accordingly.
- In a small bowl crack an egg. Heat a pot of water and when it’s at a rolling boil, use a spoon to make a swirl with the water (like the shape of a tornado) Add in your egg and continue to stir (carefully, without touching the egg) until the water comes back to a boil. Cook for about 1 more min for a runny poached egg (describing how to poach an egg is surprisingly hard… if youre confused by these notes, I suggest watching a video to see what I mean)
- Coat bread in olive oil and cook for about 2-3 min per side in a skillet on medium heat.
- Add pesto to bread, then top with sliced avocado. Add your parm crisp, and then your poached egg. Enjoy!
