Author Notes
A simple, delicious breakfast made with home made whole wheat bread, a smear of smashed avocado and pesto to taste is a good way to start your morning. If you want to top it with a soft boiled farm fresh egg, be my guest. —thirschfeld
Ingredients
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4
Slices of whole wheat bread
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1
Avocado, peeled, seeded, smashed
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1/4 cup
Slivered almonds
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2 cups
Packed sorrel leaves, tough stems removed
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1 teaspoon
Garlic, minced
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1/2 cup
Parmesan, grated
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Salt and pepper
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1/2 cup
Olive oil
Directions
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Place the almonds, sorrel, cheese, garlic, a pinch of salt and a few grinds Of pepper into the bowl of a food processor. Pulse until everything is minced and then drizzle in a 1/4 cup of the olive oil. Scrapes down the sides. Add more oil if the pesto isn't a consistency to your liking. Pulse.
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Toast the bread, set it on a plate, bowl up some pesto, do the same with the avocado and let your diners decide how much of a smear they want on their toast.
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Any leftover pesto would be great on pasta.
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