Pesto Toast with Poached Eggs

Cook time 30 minutes
Servings 2


4 eggs

1 tbsp white vinegar

½ bunch of basil, leaves picked

20g parmesan, cubed

20g pine nuts

½ clove of garlic

80ml extra virgin olive oil

4 slices of thick sourdough, toasted

Salt & pepper

Pesto Toast with Poached Eggs


Bring a small pot of water to the boil. Add the basil leaves and bring the water back to the boil then remove and refresh leaves under a cold tap. Drain well.

Place into a small food processor or blender, along with the parmesan, pinenuts, garlic and oil. Season to taste and blend until smooth.

In a medium saucepan bring water and the vinegar to the boil, then, turn down to a simmer. Gently crack eggs individually into a glass and one at a time, slip into the water. Poach for 3 minutes until just set, then with a slotted spoon remove from the water and drain on a paper towel. Season the eggs with salt.

Dollop a spoonful of pesto onto each piece of toast and top with poached eggs and freshly cracked pepper.