Late summer pesto vegetables, with toasted pinenuts and poached egg

2. At the same time, poach the eggs* and drain well. Quickly toss the warm vegetables with the pinenuts and 2 tbsp pesto.

3. Rub the grilled cut-side of each piece of ciabatta with a clove of garlic, pile vegetables on top, then top each one with an egg. Finally squeeze over the remaining pesto and serve swiftly.

* To poach the eggs, bring a shallow pan of water up to a gentle boil. Add about a tablespoon of vinegar. Break the first egg carefully into a teacup or something similar, then swirl a fork around in the water in the frying pan to form a vortex (like water swirling down a plug hole). Instantly slide the egg into the dip in the centre, then using a spoon, gather the white close to the yolk. Repeat with the second egg, then turn the heat down slightly and cook for a further 4 minutes. Lift out with a slotted spoon and drain.