Lachie Strachan’s Pesto Eggs with Crunchy Parmesan Toast

This recipe went viral a couple of years ago online however I’ve decided to give it the BBQ twist.
This dish is so simple to cook and might just become your new favorite weekend breakfast!

INGREDIENTS
Serves 2:
4 Tablespoons pesto
2 Pieces sourdough
4 Eggs
Salt & Pepper
Olive Oil
Grated parmesan cheese

INSTRUCTIONS
1. Preheat BBQ with the lid closed for at least 10 minutes
on a medium heat with either a hotplate or a frying
pan with detachable handle like Weber makes.
2. Once preheated spread a layer of pesto thinly across
the hotplate or pan
3. When the pesto is warm crack the eggs into the pan
over the pesto, sprinkle with salt & pepper, cooking for
around 3-4 minutes with the lid closed.
4. Spread a light layer of olive oil on both sides of your
sourdough & place directly onto the open cooking grill
for around 1 minute & then flip them over. Sprinkle a
layer of parmesan cheese over the now grilled side of
the sourdough & continue to cook for another 1 – 1.5
minutes until the parmesan is slightly melted & toasty.
5. Remove all from the BBQ & serve the eggs on top of
the crunchy toast. Serve immediately & top with a little
chilli oil for an extra kick!