Chilli pesto eggs

Ingredients:

• 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

 

Method:

• Toast pine nuts in a small pan on a 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.

This recipe first appeared on www.cobramestate.com.au