BREAKFAST BRUSCHETTA

WITH POACHED EGG, SALAMI AND SUNDRIED TOMATO PESTO

Sundried Tomato Pesto Sauce

Made with

Sundried Tomato Pesto

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  • Prep
  • Cook
  • Skill
    Casual


  • 315.9
    Calories
  • 17.95g
    Total Fat
  • 19.9g
    Protein
  • 17.6g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
      
  • 4 slices of wholegrain sourdough
  • 1 jar Barilla Sundried Tomato Pesto
  • 50g Italian Salame Piccante, cut in 12 slices
  • 30ml white vinegar
  • 8 eggs
  • 40g rocket
  • Salt and pepper


Instructions

  • TO START

    Bring a saucepan full of water to a simmer and add the vinegar. Break each egg into a small bowl, then slowly add each egg into the simmering water. Let them cook for 1 minute exactly, turn the heat off, place a lid on the saucepan and let them sit in the hot water for 5 minutes.



  • PREPARE THE TOAST

    While the eggs poach, toast the bread until golden. Spread the Sundried Tomato Pesto on each piece of toast and top with salami.

  • SERVE

    Take the eggs out of the water, gently pat them dry with paper towel and place each egg on a piece of toast. Season with salt and pepper and garnish with rocket.
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