Green eggs with avocado and pistachio pesto

Recipes / Eggs

Whether you tuck into this easy meal for breakfast, brunch, dinner or lunch, you wont be disappointed. Egg and avocado are a classic combo, but add pistachio pesto and you enter a new nutty realm of flavour heaven.

Recipe «Green eggs with avocado and pistachio pesto» presented in category Recipes / Eggs, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 150g broccoli, cut into small florets, sliced lengthways, 4 asparagus spears, trimmed, halved lengthways, 1/2 cup frozen peas, 8 eggs, 1/3 cup milk , 1/2 cup fresh mint leaves, plus extra to serve, 1 small garlic clove, chopped, 2 tbsp finely grated parmesan , 2 tbsp pistachio kernels, toasted, 1/4 cup extra virgin olive oil, plus extra to serve, 1 tbsp lemon juice, 2 small avocados, halved, 60g reduced-fat fetta, crumbled, Wholegrain sourdough, sliced, toasted, to serve.

Ingredients:

  • 150g broccoli, cut into small florets, sliced lengthways 
  • 4 asparagus spears, trimmed, halved lengthways 
  • 1/2 cup frozen peas 
  • 8 eggs 
  • 1/3 cup milk 
  • 1/2 cup fresh mint leaves, plus extra to serve 
  • 1 small garlic clove, chopped 
  • 2 tbsp finely grated parmesan 
  • 2 tbsp pistachio kernels, toasted 
  • 1/4 cup extra virgin olive oil, plus extra to serve 
  • 1 tbsp lemon juice 
  • 2 small avocados, halved 
  • 60g reduced-fat fetta, crumbled 
  • Wholegrain sourdough, sliced, toasted, to serve 

Instructions

  1. Preheat oven to 170C/150C fan-forced. Grease a 2cm-deep, 23cm x 33cm swiss roll pan. Line base and 2 long sides with baking paper, extending paper 2cm above edges of tray.
  2. Arrange broccoli and asparagus in prepared pan. Scatter with peas. Whisk eggs and milk together. Pour egg mixture into pan over vegetables. Season with salt and pepper. Bake for 20 to 25 minutes or until egg is set. Using baking paper, immediately transfer egg from tray to a chopping board. Cut into 8 triangles.
  3. Meanwhile, place mint, garlic, parmesan and pistachios in a small food processor. Process until finely chopped. Add oil and lemon juice. Process until combined.
  4. Cut each avocado half into wedges. Place egg triangles on serving plates. Top with avocado, pesto and fetta. Season with salt and pepper. Drizzle with extra oil. Serve with toasted bread and extra mint.