This is a simple yet decadent treat for a weekend brunch. You’ll love the delicious combo of gluten-free toast with pesto and eggs. Add a little avocado and fresh heirloom tomatoes and you’re in Clean Green brunch heaven.
2 eggs, poached
1 tablespoon white or apple cider vinegar
2 slices gluten-free toast, (or whole-wheat bread)
1 tablespoon fresh pesto
1/2 heirloom tomato, thinly sliced
1/2 ripe avocado, thinly sliced (optional)
1/8 teaspoon sea salt
Black pepper, to taste
1 To poach the eggs, fill a medium saucepan about three- quarters full with water. Add the vinegar and one teaspoon sea salt, and bring to a gentle simmer.
2 Individually crack each egg into a small bowl and gently slide the eggs into the water. Simmer for 4 minutes. Remove with a slotted spoon and set onto clean paper towels to drain excess liquid.
3 Place the gluten-free toast on 2 plates. Spread 1⁄2 table- spoon of fresh pesto onto each slice of bread, face-up. Add a tomato slices and avocado slices (if desired) followed by the poached egg to each piece of toast. Sprinkle with sea salt and pepper and enjoy! Knife and fork it, or just dive in hands-on.