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Poached Eggs with Avocado on Sun-dried Tomato Pesto Toast

Author: Delishar

Ingredients

Poached eggs

  • Eggs as needed

Sun-dried tomato pesto (Makes about 1 cup)

  • 40 g fresh basil leaves
  • 200 g sundried tomatoes
  • 1/4 cup 59ml extra virgin olive oil + a little more if you wish
  • 4 tbsp shredded Parmesan cheese
  • Salt and pepper to taste

Others

  • 2 slices wholewheat bread toasted
  • 1 avocado pitted and sliced/mashed
  • Sun-dried tomato pesto as needed

Instructions

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.

Assemble

  • Spread sun-dried tomato pesto on toast, layer with sliced avocado, and top with poached egg.