First make the brie. Beat the egg in a bowl until smooth. Dip all sides of the brie into the egg mixture, then coat with panko breadcrumbs. Repeat this process to create a double breading layer. Gently press the breadcrumbs onto the brie to fully coat. Place the breaded brie onto a plate and refrigerate for 1 hour to let the brie and breading firm up.

In the meantime, make the sundried tomato pesto. Add the sundried tomatoes, garlic, parsley, basil, honey, pine nuts, black pepper and salt into a food processor and pulse to chop all the ingredients. Add the olive oil through the top spout of the food processor while mixing to bring the pesto together. Once the pesto has come together, place in a bowl and set aside for later.

To fry the brie, add the vegetable oil to a frying pan and heat to 350 degrees F. Gently place the brie into the pan and fry for 2-3 minutes per side or until golden brown. Use a pair of tongs to flip the brie over making sure to also fry the sides of the brie as well.

Once crisp, carefully transfer to a paper towel to let the oil drain away. Then transfer to a serving plate and top with the sundried tomato pesto. Serve immediately with a side of your favourite crackers and enjoy!