Imported from Instagram
Gluten-Free Toast with Pesto and Egg
A quick flourless toast made with an almond base cooked in the microwave and browned on a griddle. It is finished with browned fresh goat cheese, Genovese pesto, hard-boiled egg, and spices.
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Ingredients
- 1 Egg (For the base mixture)
- 1 tbsp Plain or Greek yogurt
- 0.333 cup Ground almonds
- 1 tsp Baking powder
- Salt (A pinch)
- Sunflower seeds (A few, for sprinkling on top)
- Fresh goat cheese (Approximately 30 g; place on the toast and brown)
- Genovese pesto (A little, to taste; Barilla Genovese pesto is recommended)
- 1 Hard-boiled egg (For finishing)
- Spices (To taste)
Steps
- 1
In a small bowl, mix the egg with the yogurt, ground almonds, baking powder, and a pinch of salt until smooth and free of dry lumps.
- 2
Pour the mixture into a small microwave-safe mold. Sprinkle a few sunflower seeds on top.
- 3
Microwave at 900 W for 2 minutes, until the base is set and can be removed from the mold easily.
- 4
Carefully remove the base from the mold and place it on a hot griddle or skillet. Toast it on both sides until golden and slightly crisp.
- 5
Place the fresh goat cheese on the toasted base. Continue heating until the cheese is hot and browned on the surface.
- 6
Add a little Genovese pesto on top of the cheese.
- 7
Finish with the hard-boiled egg and spices to taste. Serve immediately.
Notes
The original recipe states that it is ready in approximately 5 minutes and requires neither an oven nor flour. The amounts of sunflower seeds, cheese, pesto, and spices were left to taste because no exact measurements were specified.
Nutrition per serving
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