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Ingredients

The creamy pesto

  • 3/4 cup basil
  • 1 tbsp cashews
  • 1 scallion
  • 1 heaping tbsp greek yogurt
  • 1/4 cup grated parmesan
  • 1 garlic clove
  • A good glug of olive oil
  • Salt / pepper

The rest:

  • Heirloom tomatoes
  • Sourdough bread
  • Good olive oil I did Brightland Pizza oil
  • Italian seasoning
  • White wine vinegar
  • Red pepper flakes
  • Flaky sea salt
  • 1 egg
  • 1 tbsp butter

Instructions

  • Blend pesto ingredients and season to taste. Coat bread in olive oil and cook for 2-3 min in a skillet.
  • Season tomatoes with olive oil, vinegar, Italian seasoning, sea salt, pepper and red pepper flakes.
  • Add butter to a pan and crack an egg. Season with salt and pepper. Cook until desired. Add pesto, tomatoes and egg to toast. Drizzle with a little more good olive oil. Enjoy!