WITH POACHED EGG, SALAMI AND SUNDRIED TOMATO PESTO
- Total Fat
- Total Carbohydrates
- 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
1 TO STARTBring 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.
2 PREPARE THE TOASTWhile the eggs poach, toast the bread until golden. Spread the Sundried Tomato Pesto on each piece of toast and top with salami.
3 SERVETake 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.