Poached eggs with tomato and torn pesto

Ingredients

2 Free range eggs

1 tomato, sliced

1 tblsp. white vinager

Bunch of basil, hand torn

50ml olive oil

2 garlic head, finely chopped

1 tblsp. grated parmesan

1 tsp. pine nuts

Method

1. For pesto, mix ingredients in a bowl, add salt and pepper and set aside

2. For poached eggs, bring a pot of salted water to boil, add vinager and simmer. Gently add one egg at a time and cook for two – three minutes, depending on how runny you like your eggs.

3. Meanwhile, toast bread, pace tomato on bread and spoon pesto on top. Place one egg per toast and add salt and pepper.

 

Advertisements
This entry was posted in Los huevos de Alvaro. Bookmark the permalink.

One Response to Poached eggs with tomato and torn pesto

  1. Martha says:

    Podría ser para nuestros desayunos,se ven deli,felicitaciones,estas mejorando cada dia mas.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s