Ingredients:
- Eggs as needed
- 1 jar of Bchef Sun-dried tomato pesto
- 2 slices of whole wheat bread, toasted
- 1 avocado, pitted and sliced/ mashed
- To poach eggs
Recipe:
Bring water to a simmer, season with salt and a splash of vinegar
to the simmer and swirl it spoon to create a whirlpool. Crack egg into the bowl. Gently slide room temperature egg in the middle, cover, turn off the heat, allow it to sit for 4 mins.
Assemble
Spread sundried tomato pesto on toast, layer with a slice of avocado, top it with poached eggs
