Pesto Toast with Poached Eggs
Cook Time 30 minutes
Servings 2
Ingredients
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
Method
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.