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 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.

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