Ingredients

Method

• 1 T white vinegar
• 8 free-range eggs
• 1 T extra virgin olive oil
• 1 T butter
• 8 slices French loaf or ciabatta
• 2 T Woolworths sundried tomato pesto
• 2 T Woolworths basil pesto
• 2 T Woolworths coriander, chilli and lime pesto

Method

Ingredients

Fill a medium-sized saucepan to 3⁄4 with water. Add the vinegar and bring to a boil.

Stir the water to create a whirlpool, then crack in 1 egg. Cook for 5–6 minutes for medium, then remove from the water using a slotted spoon. Do the same with the remaining eggs.

Heat the olive oil and butter in a large frying pan. Fry the bread for 2–3 minutes, then turn and cook the other side.

Spread the bread with the pesto, and top with an egg.

Cook’s note: You can also use olive tapenade instead of the pesto.

Browse more egg recipes here.