Ingredients:
1 ripe avocado
1 lime, juiced
1 heirloom tomato, thinly sliced
2 egg yolks
4 tbsp Savanah Bee Company Hot Honey (sold in store)
1 tsp garlic, minced
2 oz fresh basil, chopped
1 tbsp Parmesan, grated
Salt & pepper, to taste
Buona Cucina Basil Infused Oil, as needed
Buona Cucina Barrel Aged Red Wine Specialty Vinegar, as needed
Majestic Bakery bread, as needed
Directions:
Prepare the Guacamole – Scoop out the avocado, add lime juice, mash to your preferred texture, and season with salt and pepper.
Cure the Egg Yolks – Place yolks in a small container, cover with hot honey, and refrigerate for 1-5 days. The longer they cure, the firmer they become.
Make the Basil Pesto – Blend basil, garlic, Parmesan, a pinch of salt and pepper, and enough Buona Cucina Basil Olive Oil to reach your desired consistency.
Assemble the Toast – Toast the bread, then layer with guacamole, heirloom tomato slices, a hot honey-cured egg, and fresh basil pesto.
Finish with Flavor – Drizzle with Buona Cucina Barrel Aged Red Wine Vinegar and enjoy!
Recipe by Chef Eric Longley