Do you want a healthy breakfast that is something different than yogurt and muesli or egg on toast? Make this fried egg with lava pesto from the new cookbook of ‘A Culinary Visit to Copenhagen’ by Christine Rudolph & Susie Theodorou.
For 4 persons
For the pesto
- 100 grams flat-leaf parsley, divided into small sprigs
- 50 grams of lovage, plus some sprigs as garnish
- 50 grams pecorino, coarsely grated
- 100 grams roasted walnuts, coarsely chopped
- 2 dl grapeseed oil or extra virgin olive oil
- 1 lemon
- 1-2 tbsp. grapeseed oil, extra virgin olive oil or salted butter, for frying
- 4 large organic eggs
- 4 thick slices of sourdough bread, lightly toasted
Within half an hour the eggs, including the pesto, are on the breakfast table. You make the lovage pesto with – you guessed it – lovage. Also called the maggi plant. The plant tastes like celery. Mixing it with parsley makes the taste less overpowering.
This is how you make the fried egg with lava pesto
You start by making the pesto. Blanch the parsley and lovage in boiling water for 30 seconds.
Scoop them out and immediately place them in ice cold water. Drain them and squeeze them dry in a tea towel.
Place them in a food processor with the cheese and walnuts and blend for 10 seconds. Now slowly pour in the oil and mix everything until you have a coarse pesto.
If you want a finer texture, add a little more oil while the machine is running. Taste and add some lemon juice and salt and black pepper.
Heat some oil or butter in a frying pan and tilt the pan so that it covers the bottom. Break the eggs into the pan and fry them just as cooked as you like.
Place the slices of bread on a plate, spread with the pesto and top with a fried egg (or serve everything separately). Garnish with a sprig of lovage and serve.
Source: Culy by culy.nl
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