1) Preheat the oven to 200 ° C

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2) Cut the avocado into halves, remove the pit and skin. Place the Panko (sesame seeds or flaked almonds) on a plate and roll each of the avocado-halves in it until they are completely covered and coated. Place them in the oven for about 5-10 minutes till the coating becomes golden brown..

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3) Beat the cashew milk with a mixer while heating it slightly, avoiding high temperatures, until a well aerated emulsion is obtained . The ideal temperature to properly safeguard the virtues of Matcha is always between 50-70 ° C. Alternatively the emulsion can be prepared directly in the milk frother just like when a Matcha latte.

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4) Preparation of the Mollet egg. Take eggs at room temperature and gently place them in boiling salted or lightly lemon induced water. Cook for 4-5 minutes depending on the size of the eggs. In order to be able to peel the skin more easily, immerse the eggs immediately after cooking for a few seconds in ice water. Place the peeled egg in each avocado half as soon as it comes out of the oven and top with the Matcha emulsion.

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Serve as a starter with tomatoes or other vegetables of your choice. Of course, you can also add either slices of ham or salmon to create a more complete main course, like Eggs Benedict or Royal. We often prepare it for Brunch with friends.