Poached Eggs with Avocado on Sun-dried Tomato Pesto Toast
2 weeks ago, I shared a Browned Butter Salmon on Sun-dried Tomato Pesto Pasta. That was the first time I made this amazing pesto. It goes on anything and everything. It'll even make furniture taste delicious. But I would not recommend that. Ever since that day that I introduce it to the family, they could not get
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Eggs as needed
- 40 g fresh basil leaves
- 200 g sundried tomatoes
- 1/4 cup 59ml extra virgin olive oil + a little more if you wish
- 4 tbsp shredded Parmesan cheese
- Salt and pepper to taste
- 2 slices wholewheat bread (toasted)
- 1 avocado (pitted and sliced/mashed)
- Sun-dried tomato pesto (as needed)
Instructions
- 1
To poach 1-2 eggs
- 2
Bring water to a simmer, season with salt, & a splash of vinegar to a simmer, swirl it with a spoon to create Whirlpool. Crack egg into ramekin/bowl. Gently slide room temp egg in the middle, cover, turn off heat, and allow to sit for 4 mins.
- 3
To poach a batch at once
- 4
Use a wide pan with higher sides. Bring water to a simmer, season with salt, & a splash of vinegar to a simmer. Crack egg into ramekin/bowl. Gently slide room temp egg into water. Repeat. Egg>ramekin>water. Or you can use multiple ramekin, to hold each egg individually. But more to wash. :P Cook each egg for about 4 mins. Check, whites are set but yolk still soft and molten. Remove with a slotted spoon, and drain on paper towel.
- 5
Sun-dried tomato pesto
- 6
Place all the ingredients into food processor.
- 7
Process until you get a paste. If too thick, thin it out with a little more olive oil if desired.
- 8
Assemble
- 9
Spread sun-dried tomato pesto on toast, layer with sliced avocado, and top with poached egg.