Poached eggs with panfried bread and pesto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

1 T white vinegar
8 free-range eggs
1 T extra virgin olive oil
1 T butter
8 slices French loaf or ciabatta
2 T Woolworths sundried tomato pesto
2 T Woolworths fresh basil pesto
2 T Woolworths coriander, chilli and lime pesto

Method

Fill a medium-sized saucepan to 3⁄4 with water. Add the vinegar and bring to a boil.

Stir the water to create a whirlpool, then crack in 1 egg. Cook for 5–6 minutes for medium, then remove from the water using a slotted spoon. Do the same with the remaining eggs.

Heat the olive oil and butter in a large frying pan. Fry the bread for 2–3 minutes, then turn and cook the other side.

Spread the bread with the pesto and top with an egg.

Cook’s note: You can also use olive tapenade instead of the pesto.

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