Poached Egg Roll
Featured Product:
Organic Black Peppercorns
Perfectly poached egg, pesto and crisp, fresh greens packed into a bread roll! Sounds like the lunch of dreams to us...
Ingredients
Filling
1 tablespoon
White vinegar
4
Eggs
4
Bread rolls
Basil leaves or rocket
Pesto
250g
Basil leaves
2
Garlic cloves
minced
2 tablespoons
Pine nuts
20g
Nutritional yeast
180ml
Olive oil
Salt
to taste
Pepper
to taste
Instructions
Blend the pesto ingredients together in a food processor or blender until smooth.
Fill a saucepan half way with water, add the vinegar and bring to the boil. Break 1 egg into a cup, make a whirlpool in the water using a wooden spoon, slide the egg into the whirlpool and repeat with the remaining eggs. Cover the pan, remove from the heat and stand for 4 minutes or until the eggs are ready. Drain the eggs on a paper towel.
Spoon the pesto on to the bread rolls, top with basil leaves and a poached egg and enjoy!
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