Poached egg on toast with pesto sauce and celery

1 serving

20 minutes

Poached egg on toast with pesto sauce and celery is an exquisite breakfast inspired by classic European traditions. The delicate poached egg has a creamy texture and gently spreads over the crispy toast. The aromatic pesto sauce made from fresh basil, olive oil, Parmesan, and pine nuts adds a rich flavor with nutty and herbal notes to the dish. Complemented by crunchy celery and a juicy lettuce leaf, this breakfast not only delights the palate but also refreshes the senses. The perfect combination of textures and aromas makes it a special option for morning meals, while its simplicity allows for enjoying this exquisite dish even on ordinary days.

Energy value per serving

• Calories: 463.7
• Proteins: 22g
• Fats: 29.6g
• Carbohydrates: 25g

Ingredients

• Chicken egg: 2 pc
• Salt: 1 g
• Vinegar: 5 ml
• Toasts: 2 pc
• Green onions: 10 g
• Green basil: 7 g
• Olive oil: 10 ml
• Pine nuts: 5 g
• Romaine lettuce: 10 g
• Celery: 25 g
• Parmesan cheese: 7 g

Cooking steps

1. Prepare two containers with water.

2. Place one on the stove, add vinegar, and bring to a boil.

   Required ingredients:

   • Vinegar: 5 ml

3. Whisk the water and add the egg, boil for 4 minutes.

   Required ingredients:

   • Chicken egg: 2 pieces

4. After the egg, place it in cold salted water.

   Required ingredients:

   • Salt: 1 g

5. Toast on both sides.

   Required ingredients:

   • Toasts: 2 pieces

6. Crush basil, olive oil, parmesan, and pine nuts with a pestle.

   Required ingredients:

   • Green basil: 7 g
   • Olive oil: 10 ml
   • Parmesan cheese: 7 g
   • Pine nuts: 5 g

7. Place poached egg on toast, serve with pesto sauce, a leaf of lettuce, and a stick of celery.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Romaine lettuce: 10 g
   • Celery: 25 g