40 g mixed herbs in season, pulled off leaves
80 g Parmesan cheese, grated
20 g pine nuts
Pepper from the mill
50 ml olive oil
For the pesto, chop the herb leaves in the blender with all the other ingredients except the oil. Meanwhile, slowly run in the olive oil until the desired consistency is achieved. Season the pesto with salt, pepper and lemon juice.
For the topping, roast sesame seeds and chopped almonds in a 170 °C hot oven for about 15 minutes or in a dry pan.
Clean the celery and cut into thin slices. Cut asparagus into pieces of about 2 cm length. Clean, wash and chop the spring onions.
Cook the green vegetables and the edamame in boiling salted water for about 4 minutes until al dente. At the same time cook the rice in a second pot in salted water according to the instructions on the packaging.
Put olive oil in a pan, add vegetables and rice. Spice with salt and pepper. Add 4 tablespoons of herb pesto and flip everything through briefly. In a wide pot poach the eggs in vinegar water.
Divide the rice-vegetable mixture into four bowls, place 1 egg on each and garnish with pesto, the roasted sesame-almond topping, Parmesan shavings, cress and chili flakes.