Chilli pesto eggs - Joel Feren | Media Dietitian, Nutrition Writer + Speaker

Chilli pesto eggs

INGREDIENTS

1 wholemeal muffin, halved

50g smoked salmon

60g wilted spinach

2 eggs

½ cup basil leaves

2 tbsp pine nuts

1 red chilli, diced

1 tbsp Parmesan cheese

2 tbsp extra virgin olive oil

METHOD

Toast pine nuts in a small pan on low heat for 1-2 minutes.
Place basil leaves, pine nuts, chilli, olive oil and Parmesan cheese in a mortar and pestle and grind gently until the mixture becomes paste-like.
Poach eggs in boiling water for 2 minutes or cook until desired. Remove eggs from the water and dry them with towelling paper.
Layer muffin halves with wilted spinach, smoked salmon, and a poached egg, and top with a spoonful of chilli pesto.

Serves

1

METHOD

Toast pine nuts in a small pan on low heat for 1-2 minutes.
Place basil leaves, pine nuts, chilli, olive oil and Parmesan cheese in a mortar and pestle and grind gently until the mixture becomes paste-like.
Poach eggs in boiling water for 2 minutes or cook until desired. Remove eggs from the water and dry them with towelling paper.
Layer muffin halves with wilted spinach, smoked salmon, and a poached egg, and top with a spoonful of chilli pesto.

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