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.
1
Prepare two containers with water.
2
Place one on the stove, add vinegar, and bring to a boil.
- Vinegar: 5 ml
3
Whisk the water and add the egg, boil for 4 minutes.
- Chicken egg: 2 pieces
4
After the egg, place it in cold salted water.
- Salt: 1 g
5
Toast on both sides.
- Toast: 2 pieces
6
Crush basil, olive oil, parmesan, and pine nuts with a pestle.
- Green basil: 7 g
- Olive oil: 10 ml
- Parmesan (Parmigiano Reggiano): 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.
- Chicken egg: 2 pieces
- Romaine lettuce: 10 g
- Celery: 25 g
