Last week a new bakery right around the corner has opened. Normally I would be super excited, because I love bakeries. But the thing is, we already had at least five bakeries in 3 minute-walking distance from our place, so I was actually unfairly sceptical about the new shop and thought to myself “why in the world new bakery and not a wine shop let’s say?”. This was until Patrick brought a loaf of sourdough bread from there.
The bread from the new bakery was so exceptionally good, that I had to take back all my negative words. I also became a regular customer in this small, friendly, family bakery and learned a lot about the ways bread beeing backed, which kind of stoves being used and how long the whole process takes. Some loaves of bread are baked in the stove for 24 HOURS!!! Isn’t that amazing?
Well, good news you won’t need so long to make this sandwich (taken that you didn’t decide to bake your own bread). Another good news is that you certainly can use any type of your favourite bread: white, rye or gluten free.
This sandwich incorporates my most favorite things – such as fresh-made pesto, avocado, and poached egg. I believe that these three can turn everything, even such a basic thing as a sandwich, into a real treat. I make a parmesan-free pesto-paste for this recipe, but you, of course, are free to make a classic version. In that case, just add 30 grams parmesan in your pesto-paste.
Another thing worth mentioning is that I use for this recipe broccoli sprouts. In case you have no idea what sprouts are, check this out: http://betterraw.com. I also have to say that I don’t sprout myself. I buy it once in a while in the bio-section of the supermarket, and add it to sandwiches and salads. But if you don’t like the idea of sprouts – just skip it, or substitute with rucola.
- 1 slice of your favorite bread
- 3 slices of cucumber
- 3 slices of avocado
- a handful of broccoli sprouts
- 1 egg (2 if you are really hungry)
- 2 tablespoons of fresh made pesto
- two handfuls of basil leaves
- 1 small garlic clove, minced
- 30 grams of roasted pine nuts (just roast them without oil on a pan until they turn a bit darker. Please watch it! They get burn really fast)
- 3 tablespoons of olive oil
- salt and pepper to taste
- for pesto-paste: mix all ingredients in the blender, until smooth. If the paste is too thick add a bit more of olive oil.
- slice avocado and cucumber.
- poach the eggs (sounds simple - and it is 😉 )
- In a large pot bring water to boil, add a pinch of salt, then reduce the heat. Wait till the water only lightly simmers ("champagne-like" bubbles on the bottom of the pot), add 1 tablespoons of vinegar.
- carefully crack one egg into the small cup and gently pour the egg into the water. The move must be as smooth and as fast as possible.
- sprinkle the slices of bread with a bit of olive oil, top each piece with 2 spoons of pesto-paste (I would say more pesto - better). Then arrange nicely avocado, cucumbers and sproats, top with poached egg. Sprinkle with more olive oil, some salt and pepper!