EVO Pesto Bruschetta
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty level: Easy
100 ml EVO Eggs
4 small sour dough bread slices
4 tbsp vegan pesto sauce
2 tbsp oil
4 tbsp butter, melted
¼ cup fresh basil leaves
¼ cup cherry tomatoes
Salt to taste
Black pepper powder to taste
2 tbsp Olive oil
Toast the bread slices with butter from both sides till golden and crisp, keep aside
In the same pan saute cherry tomatoes on high flame for 30 seconds, keep aside in a bowl.
Roughly chop the basil leaves and keep aside.
Take EVO Egg in a bowl, add salt and pepper to it and whisk until combined.
Heat a non-stick pan over medium flame and grease with oil, pour in
EVO Egg mixture and cook for 2 minutes with contentious stirring until the curdles starts separating
Spread vegan pesto sauce on toasted slices of bread, spread scrambled EVO Egg on top,
Top with chopped basil leaves and sauteed cherry tomatoes
Drizzle with olive oil and serve warm.