Crispy Egg Cups with Green Pesto + Avocado
Per Cup, you will need:
2 Chinese Pancakes
1 Tbsp. of Green Pesto
3 Slices of Avocado
Herbs of Choice, to Garnish
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.
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.
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!