Poached Eggs on Pesto Toast

Cook Time 20 minutes

Serves 2

Ingredients

4 fresh free-range eggs

2 tbsp white vinegar

4 good quality anchovies

Pesto

1 large bunch of basil, leaves picked

A large handful of spinach

20g fresh Parmesan, grated

20g pine nuts

¼ clove of garlic

Juice of ½ lemon

80ml extra virgin olive oil

Salt and pepper, to taste

To Serve

2 thick slices sourdough, toasted

Method

For pesto, bring a saucepan of water to the boil. Add the basil and spinach leaves and bring the water back to the boil, then remove and refresh the leaves under a cold tap. Drain well. Place basil into a small food processor or blender, along with the parmesan, pine nuts, garlic, lemon and olive oil. Season to taste and blend until smooth.

For poached eggs, bring a medium pot of water to a gentle simmer. Add vinegar. Crack an egg into a small bowl.

Stir the water in a circle and slide the egg into the centre. Repeat with remaining eggs. Poach eggs one or two at a time for best results. Keep the water at a gentle simmer throughout.

Cook for 3 minutes for a gooey centre. Lift out with a slotted spoon and drain on a paper towel. Season with salt and pepper.

Spread pesto onto toast. Arrange poached eggs on top and garnish with anchovies.