Crispy Egg Cups with Green Pesto + Avocado

Per Cup, you will need:

  • 2 Chinese Pancakes

  • 1 Egg

  • 1 Tbsp. of Green Pesto

  • 3 Slices of Avocado

  • Herbs of Choice, to Garnish

Step 1:

Preheat the oven to 190°c. Grease a muffin tin very well and place and push down to mould 2 of the pancakes in each so the tops are slightly ruffled. Repeat this for however many you want to make. Bake for 3 minutes until the base is crisped.

Step 2:

Remove them from the oven and add in an egg and 1 tbsp of green pesto. Return the cups to the oven and bake for 20 minutes until the eggs are set and the cups are golden and crispy.

Step 3:

Top with slices of avocado and any herb you wish, serve & enjoy!


These are just as delicious cold as they are hot, leftovers will go great in a lunchbox or picked up as a quick breakfast the next day! 

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