Ingredients:
- 4 large eggs
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- Salt and pepper to taste
- 4 slices whole-grain bread
- 1 tbsp rapeseed oil
- 170g tomatoes on-the-vine
- 160g baby spinach
- Pinch of chilli flakes (optional)
Instructions:
- Prepare the Pesto Sauce:
- Peel the garlic clove and place it in a small food processor.
- Add basil, pine nuts, rapeseed oil, and 2 tbsp water to the processor.
- Blitz until smooth, then stir in the grated Parmesan cheese. Alternatively, use a hand blender for this step.
- Toast the Whole-Grain Bread:
- Toast the slices of whole-grain bread to your desired level of crispiness.
- Cook the Pesto and Eggs:
- In a frying pan over medium heat, cook the prepared pesto for 30 seconds, stirring.
- Crack the eggs into one side of the pan and place the tomatoes on the other side.
- Fry in the pesto until the eggs are cooked to your liking.
- Assemble the Ultimate Healthy Pesto Eggs on Toast:
- Place a generous layer of the prepared pesto sauce on each slice of toasted bread.
- Carefully transfer the poached eggs onto the pesto-covered toast.
- Prepare the Tomato and Spinach Mix:
- Add the tomatoes to the pan with the eggs and cook until soft.
- Introduce the baby spinach to the pan, turn the heat up to high, and cook until wilted (approximately 2-3 minutes).
- Final Assembly:
- Lift out the eggs and place each one on a slice of toast.
- Spoon the tomato and spinach mix onto the other slice of toast.
- Sprinkle with chilli flakes if desired.
Enjoy your wholesome and flavorful Ultimate Healthy Pesto Eggs on Toast, a breakfast that marries nutrition with indulgence in every bite!