Home made pesto and poached egg salad



Serves: 1

Prep time: 10 Β mins

Cooking time: 3 mins

Difficulty: Medium






  • 1 tablespoon homemade pesto
  • 1 grated carrot
  • 2 salad tomatoes
  • 1 teaspoon pine nuts
  • 1 fresh red chilli
  • 1 tablespoon fresh coriander
  • 1 small courgette
  • 1 handful fresh mixed salad leaves
  • 1 egg
  • pinch salt and pepper
  • 1 teaspoon olive oil


  • Grate the carrot, finely chop the chilli, fresh coriander and courgette and slice the tomato.
  • Add to a large salad bowl with the mixed leaves.
  • In a dry frying pan lightly toast the pine nuts and add to the salad bowl.
  • Bring a pan full of water to a gentle simmer
  • Crack the egg into a bowl.
  • Make a whirl pool in the centre of the water and add the egg. Cook for 3 mins
  • Toss the salad with the salt, pepper and olive oil. Plate up.
  • Remove the egg from the pan with a slotted spoon and place on top of the salad.
  • Drip the fresh pesto over the salad and enjoy!

Pesto and eggs are such a great combination, there is nothing more satisfying than cutting into a runny yolk! This salad is best served when the egg is fresh from the pan, warm and runny inside.


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