Eggs And Coconut On SunDried Pesto Top Parmesan Puff Pizza

Name: Eggs And Coconut On SunDried Pesto Top Parmesan Puff Pizza
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 pieces pastry; 2 tbsp SunDried pesto; 4 thinly slice sun dried tomato; 4 egg yolk; 4 tbsp fresh shredded coconut; Dash Salt; To Garnish Generous Slice Parmesan Cheese

Lyii G @LyiiG

A Light Breakfast To Start The Day ,
❤️Happy Father's Day ❤️To All My Cookpad Friends

Lyii G @LyiiG

A Light Breakfast To Start The Day ,
❤️Happy Father's Day ❤️To All My Cookpad Friends

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Ingredients

20 mins

4 servings

2 piecespastry
2 tbspSunDried pesto
4thinly slice sun dried tomato
4egg yolk
4 tbspfresh shredded coconut
DashSalt
To Garnish Generous Slice Parmesan Cheese

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Steps

20 mins

1

Equally slice the First pastry as shown on pictures
2

Slice additional pastry all the way thru then gently slide in within the First Sliced Pastry and create the weave
3

Spread generously the SunDried pesto or any sauce of your preference and TOP with some additional SunDried tomato
4

Sprinkle some fresh shredded coconut and season lightly with some fine salt then TOP with 4 egg yolks and baked it at 185 * C for 20 minutes, Cover the TOP after 15 minutes if it brown too quickly
5

To serve I add in thinly slice Parmesan Cheese and Additional Fresh Shredded Coconut And Enjoy