Chilli pesto eggs

Chilli pesto eggs


1 wholemeal muffin, halved

50g smoked salmon

60g wilted spinach

2 eggs

½ cup fresh basil leaves

1 bird’s eye chilli, diced

1 tbsp. Parmesan cheese

2 tbsp. Cobram Estate Classic Extra Virgin Olive Oil

¼ cup pine nuts


  • 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 water and dry with towelling paper.
  • Layer muffin halves with wilted spinach, smoked salmon, 1x poached egg and top with a spoonful of chilli pesto.


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