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