Poached Eggs with Avocado on Sun-dried Tomato Pesto Toast
Eggs as needed
Sun-dried tomato pesto (Makes about 1 cup)
40gfresh basil leaves
1/4cup59ml extra virgin olive oil + a little more if you wish
4tbspshredded Parmesan cheese
Salt and pepper to taste
1avocadopitted and sliced/mashed
Sun-dried tomato pestoas needed
To poach 1-2 eggs
Bring water to a simmer, season with salt, & a splash of vinegar to a simmer, swirl it with a spoon to create Whirlpool. Crack egg into ramekin/bowl. Gently slide room temp egg in the middle, cover, turn off heat, and allow to sit for 4 mins.
To poach a batch at once
Use a wide pan with higher sides. Bring water to a simmer, season with salt, & a splash of vinegar to a simmer. Crack egg into ramekin/bowl. Gently slide room temp egg into water. Repeat. Egg>ramekin>water. Or you can use multiple ramekin, to hold each egg individually. But more to wash. :P Cook each egg for about 4 mins. Check, whites are set but yolk still soft and molten. Remove with a slotted spoon, and drain on paper towel.
Sun-dried tomato pesto
Place all the ingredients into food processor.
Process until you get a paste. If too thick, thin it out with a little more olive oil if desired.
Spread sun-dried tomato pesto on toast, layer with sliced avocado, and top with poached egg.