Poached eggs with panfried bread and pesto

Poached eggs with panfried bread and pesto

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  • 4
  • Easy
  • Fat conscious
  • 5 minutes
  • 15 minutes
  • Secateurs 2013


  • 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 basil pesto
  • 2 T Woolworths coriander, chilli and lime pesto

Cooking Instructions

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.

Browse more egg recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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