Pesto and Tomato Bruschetta with Poached Egg


Serves 6


4 tbsp olive oil
1/2 cup basil pesto
6 slices of ciabatta
1 large tomato, cut into half and sliced
1/2 cup tasty cheese
2 Eggs, room temperature. ( I used 1egg for 3 slices of ciabatta )
1 tbsp Vinegar
salt and pepper


Click here for my pesto recipe.

Brush both sides of ciabatta slices with olive oil. Spread pesto on each slice, top it with tomato slices and cheese. Season with salt and freshly cracked pepper.

Place under broiler for 3-4 minutes or until the cheese has melted.

Meanwhile add salt and vinegar to a pot of water and bring it to a simmer. Gently crack an egg in to a cup.

Create a whirlpool in the boiling water with a spoon and slowly drop the egg in the center ensuring the water is still swirling. Cook the eggs for 4 minutes.

Gently remove the egg with a slotted spoon dry on a paper towel and place it on top of the bruschetta, sprinkle the egg with salt and pepper and serve immediately.