Recipe: Pesto Butter Poached Eggs & garlic oil toast

Pesto Butter Poached Eggs & garlic oil toast. This protein packed breakfast is great for your morning. It takes just a couple minutes to make and will keep you full and fueled! Whole mushrooms topped with gently poached eggs, wilted spinach and pesto; it's the perfect way to kick-start the day.

It's fantastic for brunch or dinner, and you can tweak it to your preference: the toast can be whole wheat or white bread, or, as in the original, English muffin; you can omit the bacon or replace it with turkey. Our method of poaching eggs produces great results. Break the raw eggs into custard cups, then set them in simmering water. You can have Pesto Butter Poached Eggs & garlic oil toast using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pesto Butter Poached Eggs & garlic oil toast

1. 2 of eggs.
2. 2 cup of water.
3. 1/4 cup of vinegar.
4. 2 slice of french bread.
5. of garlic olive oil.
6. small of handful of spinach and tomatoes.
7. 1 tbsp of butter.
8. 1 tsp of pesto.

Preparation Puree basil, garlic, and oil in mini processor until very smooth. This pesto pasta recipe with eggs is a balanced dinner idea that is great for families. Slow-Roasted Lamb Shoulder with Lemon, Garlic and Rosemary. Loved the pesto and eggs together!

Pesto Butter Poached Eggs & garlic oil toast instructions

1. boil water and vinegar – poach eggs.
2. brush oil on bread and toast.
3. dice tomatoes – heat up spinach and tomatoes in frying pan with a bit of olive oil.
4. microwave pesto and butter.

To sneak some veggies in for my son, I cooked some onion, chopped zucchini and diced tomato in oil first. I did use butter instead of vegetable oil. Cook some quinoa, poach an egg and voilà lunch or dinner (maybe even breakfast) is served. But even if you do have to make kale pesto from scratch, it's still going to be super duper easy and quick. And trust me, you're going to unleash hell on your table because they're going to fight over the last bit.

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