Do you love poached eggs on toast but want to jazz it up on the weekend? We do, in fact we have poached eggs every morning in our household, so this morning I decided to make it a little more special. If you havent made pesto before, give it a go and you’ll surprised how easy it is. I guarantee you’ll be chuffed with yourself and the result.
- 1 bunch of basil or 4-5 stems (washed and leaves removed)
- 2 cloves of garlic. I actually used fermented garlic which doesn’t have quite as pungent flavour
- 1 lemon juiced
- 1 handful of raw macadamias
- 1 handful of grated cheese. Parmesan is best but you can use what ever you have
- 1/2 cup olive oil
- salt and pepper
Put all ingredients in a kitchen whiz and blend until it is a glorious smooth consistency. Bake some potato gems in the oven. Gently squash about 8 together and fry in oil until they stick together an form a crispy hashbrown. Poach some eggs and layer with hashbrown and pesto. Simple but oh so delicious.