Pesto Protein Toasts

Pesto Brekkie Toasts

Prep Time: 15 Min
Cook Time: 5 - 10 Min

Yields: 2 Toasts

What You Need

• 2 slices Potato Bread (sub sourdough)
• EVOO
• 1 clove Garlic, peeled and smashed lightly
• 2 x Large, Free-Range Eggs
• Prepared Pesto (sub store-bought)

Macadamia Nut Pesto
www.thehappyveg.ca/recipes/macadamia-nut-pesto
Pine Nut Pesto
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta

• Full Fat Cottage Cheese
• Grana Padano
• Chili Oil
• Himalayan Salt & Cracked Pepper
• Red Pepper Flakes
• GARNISH - Fresh Basil & Parsley

Notes

• I always recommend using fresh pesto. It keeps in the fridge for about 5 days and just tastes superior to jarred. With that being said, don't hesitate to reach for your fave store-bought brand!
• Full fat (4%) cottage cheese is the only way to go. The lighter versions don't contain as much protein per serving which is what we're after with these toasts.
• There's approximately 30g of protein / two toasts. 

Directions

• If you're preparing the pesto from scratch, do so as the first step. If you're using store-bought, continue with the next step.
• Heat a couple tablespoons EVOO in a non-stick skillet set to just below medium heat. Once heated, carefully crack in your eggs and season them with salt, pepper, and pepper flakes. Cook until whites are set with a little crisp action around the edges. It's important to baste your egg whites with the hot oil which helps accelerate their cook time while keeping the yolk runny and golden.
• In the meantime, heat a grill pan to just about medium and brush both sides of your slices with EVOO.  Grill until golden and crisp on both sides. Remove your toast and rub each side with the raw garlic.
• Spread pesto as your base on both slices followed by spreading 1/4 C or more of the full-fat cottage cheese per toast. Top with your perfectly fried eggs and give them a drizzle of chili oil. Grate some grana padano over the toasts and finish with fresh basil & parsley. ENJOY!

HAPPY VEG