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Cornflake french toast

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Cornflake french toast

15 minutes

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Banana flapjacks

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Breakfast recipes

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Breakfast recipes

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Smoked salmon blini tart with beetroot-stained quail’s eggs

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Breakfast recipes

Hidden spinach flapjacks

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Breakfast recipes

Huevos rancheros egg pie

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Turkish scrambled shakshuka

Breakfast recipes

Turkish scrambled shakshuka

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Twice-baked breakfast potatoes

Breakfast recipes

Twice-baked breakfast potatoes

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Tomato-poached eggs with roast red pepper pesto

Breakfast recipes

Tomato-poached eggs with roast red pepper pesto

25 minutes

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Tomato-poached eggs with roast red pepper pesto

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

1 x 125 g tub Woolworths roast red pepper pesto
1 x 400 g can diced tomatoes
sea salt and freshly ground black pepper, to taste
4 free-range eggs
100 g mature Cheddar, grated
bread toast, for serving

Method

1. Preheat the oven to 180C. Spread half the pesto into the bottom of a small, deep baking dish, then pour in the tomatoes and season.
2. Make wells in the sauce and break in the eggs. Top with the remaining pesto and sprinkle over the cheese.
3. Bake for 25 minutes, or until the eggs have set the sauce is bubbling. Serve warm with toast.

Find more egg recipes here.