- 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
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.
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.
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.