Nailing a perfect poached egg is something the café culture does very well, but let’s not let the professionals have all the fun.
With a little practice and some fresh eggs (so, so important), we reckon you can create something just as special in your own kitchen.
Prep and Cook Time: 20 Minutes
- 1 tablespoon white vinegar
- 8 eggs
- 16 slices of prosciutto
- 8 slices of sourdough bread
- 1 handful of micro herbs
- 70g basil leaves
- 30g rocket leaves
- ¼ cup pine nuts, toasted
- ½ cup grated parmesan cheese
- 1 garlic clove, crushed
- ¾ cup olive pol
- juice of ½ lemon
- ¼ teaspoon sea salt flakes
- pinch of freshly group black pepper
- To make the pesto, place the basil, rocket, pine nuts, parmesan, garlic, olive oil and lemon juice in a food processor and pulse a few times to combine. Continue to pulse to your desired consistency. If you want a looser pesto, add more oil and pulse again. When you are happy with the texture, taste and season with sale and pepper.
- Bring a saucepan of water to the boil and add the vinegar. Lower the heat to a little more than a simmer. Break an egg into a small bowl or mug (this will make it easier to place the egg in the water.) Stir the water in the pan to create a vortex, then tip in the egg. Cook for 2 minutes and 15 seconds for a runny yolk or for 30 seconds longer for a firm yolk. Remove the poached egg with a slotted spoon and drain on paper towel. Repeat with the remaining eggs.
- Place the prosciutto onto a baking tray and grill for 1-2minutes on each side until crispy.
- Toast the slices of sourdough.
- Spread the sourdough with the pesto, top with some crispy prosciutto two poached eggs and a sprinkle of micro herbs.
This recipe has been extracted from Will Stewart and Steve Flood’s new cookbook: Will and Steve, Home Cook, Aspiring Chef.
The book contains more than 100 delicious recipes, inspired by their English heritage and appreciation for delicious Australian produce. RRP: $39.99.