Instructions
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1
In a bowl, combine the mayonnaise, olive oil, Parmesan cheese, basil and garlic and mix thoroughly.
2
Refrigerate until ready to use (may be made 2 days ahead).
3
Toast the bread slices lightly.
4
While the bread is toasting, heat the butter in a small pan over medium heat.
5
When the butter has melted and looks foamy, pour in the eggs and cook, moving the egg around slightly to allow wet portions to reach the bottom of the pan.
6
When the egg is almost cooked, flip it over, cook briefly and remove from the pan.
7
Spread some of the pesto mayonnaise on 2 slices of the toasted bread.
8
Top each with half the cooked egg.
9
Top with slices of avocado and tomato.
10
Cover with remaining bread slice.
11
Cut sandwiches in half.
12
Makes 2 servings
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