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Add a photoServings: 6
Ingredients
- 6 lrg free range Large eggs
- 6 lrg thick slices of bread (l use sourdough)
- Â Â pesto sauce
Directions
- Heat a wide shallow pan of water till it s gently simmering.
- Break an egg into a c. and slide it into the water cook 3 Large eggs at a time.
- Using a slotted spoon carefully draw in the whites around the yolks.
- Meanwhile make the toast then spread generously with pesto.
- Once the Large eggs are done to your liking (about 23 min) carefully remove with a slotted spoon and drain on kitchen paper.
- Season with salt and pepper and place one egg on each pesto toast.
- Serve at once.
- When poaching Large eggs it is important to use really fresh Large eggs.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 6 servings | |
| Calories 25 | |
| Calories from Fat 23 | 92% |
| Total Fat 2.52g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 45mg | 2% |
| Potassium 9mg | 0% |
| Total Carbs 0.17g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.46g | 1% |
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