Name: Malunggay Kasuy Pesto Eggs Toast
Ingredients: 1 cup basil leaves; ¾ cup malunggay leaves; ⅓ cup cashew nuts; 4 large garlic cloves; ½ cup grated parmesan cheese; ¾ cup extra virgin olive oil; 4 egg yolks; 4 large pandesal; 1 tbsp chili flakes; ground black pepper

Make the pesto

1

In a food processor, combine all the malunggay pesto ingredients and blend until smooth. Set aside.

Prepare pandesal

2

Slice the pandesal into halves and toast.

Assemble the toast

3

Spread the pesto over the toasted pandesal then make a well in the middle. Gently place egg onto the middle. Do this with the rest of the ingredients.

Bake and serve

4

Bake the pesto egg toast in a preheated 180°C oven until the eggs are cooked, about 5-6 minutes. When done season the top of each egg with chili flakes and black pepper. Serve immediately.