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Malunggay Kasuy Pesto Eggs Toast

Yields1 ServingTotal Time45 mins

Malunggay Pesto
 1 cup basil leaves
 ¾ cup malunggay leaves
 ⅓ cup cashew nutstoasted
 4 large garlic cloves
 ½ cup grated parmesan cheese
 ¾ cup extra virgin olive oil
Toast
 4 egg yolks
 4 large pandesalsliced in half
 1 tbsp chili flakes
 ground black pepperto taste
Make the pesto
1

In a food processor, combine all the malunggay pesto ingredients and blend until smooth. Set aside.

Prepare pandesal
2

Slice the pandesal into halves and toast.

Assemble the toast
3

Spread the pesto over the toasted pandesal then make a well in the middle. Gently place egg onto the middle. Do this with the rest of the ingredients.

Bake and serve
4

Bake the pesto egg toast in a preheated 180°C oven until the eggs are cooked, about 5-6 minutes. When done season the top of each egg with chili flakes and black pepper. Serve immediately.

Nutrition Facts

Serving Size 4-6 servings