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pesto parm toast

Pistachio pesto toast with parmesan crisps, a fried egg and pepperoncini piccante

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Ingredients

  • 1 Egg
  • Bread of choice (this is a Frances pan loaf)
  • 1 tsp Pepperoncini piccante spread
  • 1 cup Parmesan (yields about 4-5 chips)
  • Salt/pepper

The pesto

  • 3/4 cup Basil leaves
  • 3/4 cup EVOO
  • 2 Garlic cloves
  • 1/2 cup Parmesan cheese
  • 1/4 cup Pistachios
  • Salt/pepper

Instructions 

  • Make your pesto. In a food processor, add pesto ingredients and blend. Taste test and adjust accordingly.
  • Preheat oven to 400 and line a baking sheet with parchment paper. Grate cheese and form into thick heaps. Bake for about 5 min or until golden brown.
  • Coat bread in olive oil and cook about 2-3 min per side. Remove and add oil/butter. Crack an egg and cook for about 3 min for sunny side up.
  • Spread pesto on toast and top with parmesan crisps, egg and pepperoncini piccante for a little heat. Enjoy!