Poached Egg Roll

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Perfectly poached egg, pesto and crisp, fresh greens packed into a bread roll! Sounds like the lunch of dreams to us...



1 tablespoon White vinegar
4 Eggs
4 Bread rolls
Basil leaves or rocket


250g Basil leaves
2 Garlic cloves minced
2 tablespoons Pine nuts
20g Nutritional yeast
180ml Olive oil
Salt to taste
Pepper to taste


Blend the pesto ingredients together in a food processor or blender until smooth.

Fill a saucepan half way with water, add the vinegar and bring to the boil. Break 1 egg into a cup, make a whirlpool in the water using a wooden spoon, slide the egg into the whirlpool and repeat with the remaining eggs. Cover the pan, remove from the heat and stand for 4 minutes or until the eggs are ready. Drain the eggs on a paper towel.

Spoon the pesto on to the bread rolls, top with basil leaves and a poached egg and enjoy!

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