Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
For the pesto
- 200grams sundried tomatoes, jar, drained, oil reserved
- 1 cloves garlic, peeled and chopped
- 1 bunch basil, stalks removed
- 3tablespoons pine nuts
- 40grams parmesan, chopped
- 1/2 medium lemon, juiced and zested
- 4 large eggs
- 4 slices sourdough bread
- 1 pinch salt
- 1 pinch cracked black pepper
Nutrition per serving
1780kJ / 428Cal
1780 Kilojoules or 428 Calories
21% of daily energy intake*
Protein
19.6grams
Fat
17.4grams
Carbs
49.8grams
Sugars
9.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sundried tomato pesto is the perfect addition to elevate your eggs on toast.
Method
Step 1 of 4
Add all of the pesto ingredients (except the lemon juice) to a food processor and blend on a low speed. Drizzle half the reserved oil from the tomatoes into the funnel slowly until you have a coarse pesto. Add salt, lemon juice and cracked black pepper to taste.
Step 2 of 4
Heat a tablespoon of the oil in a large pan on a medium heat and use a cutter to slice a round hole in the middle of each slice of bread.
Step 3 of 4
Place the bread in the pan, spread pesto on top and crack an egg into each hole. Cook for 2-3 minutes then flip and cook until the egg is cooked to your liking.
Step 4 of 4
Serve with more pesto on top and sliced avocado on the side, if desired.
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