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Poached Eggs, Basil Pesto And Crisp Prosciutto Is The Perfect Toast

The Poached Eggs Recipe from Will and Steve Cookbook

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

Serves: 4

INGREDIENTS 

  • 1 tablespoon white vinegar
  • 8 eggs
  • 16 slices of prosciutto
  • 8 slices of sourdough bread
  • 1 handful of micro herbs

Pesto:

  • 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

 METHOD

  1. 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.
  2. 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.
  3. Place the prosciutto onto a baking tray and grill for 1-2minutes on each side until crispy.
  4. Toast the slices of sourdough.
  5. Spread the sourdough with the pesto, top with some crispy prosciutto two poached eggs and a sprinkle of micro herbs.

Will Stewart and Steve Flood's new cookbook: Will and Steve, Home Cook, Aspiring Chef

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.

Written by Will & Steve

In 2015, former bankers Will & Steve were crowned the winners of Seven Network’s top rating cooking show, My Kitchen Rules. The Grand Final episode averaged 3.038 million viewers nationally and their series has since been sold globally to over 160 countries.

They were known as ‘The Pommies’ on the show and in the wake of the show they quickly established their business, The Gourmet Pommies PTY Ltd, and began a new career in food, lifestyle and media.

A highlight from last year that the boys speak fondly of (apart from the big win of course) was the opportunity to cater the TAB Corp marquee in the birdcage during the The Melbourne Cup Carnival. They chalk that down as a bucket list item ticked off!

"Our food philosophy is a simple; Food is about sharing, love and celebration. We use the best ingredients we can afford, we are passionate about supporting sustainable local businesses where possible and when we combine all those factors, we find that our food and attitude towards it brings people together.

When it comes to cooking, using ourselves as examples, we believe anything is achievable as long as you put your mind and some effort to it. We understand that everyone’s tastes, budgets and abilities vary dramatically but that does not stop people from enjoying some level of food through either preparing and cooking it yourself or allowing someone else to do it for you!

A variety of fresh seasonal produce excites us wildly and we often find ourselves leaning on our heritage and the French and Mediterranean cultures we were surrounded by as kids. An additional influence to our cooking style has been our new home, Australia. We have both lived here for almost 9 years and this incredible country has played a big part in defining not just our food philosophy but also who we are as people."

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