Late summer pesto vegetables, with toasted pinenuts and poached egg

recipe

Late summer pesto vegetables, with toasted pinenuts and poached egg

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This is the coolest, funkiest update on old-fashioned poached eggs on toast. Lightly cooked end-of-summer vegetables just guzzle up the basil-scent of pesto, turning this into a fabulous main course.

Ingredients

1 medium courgette, thickly sliced
100g (4 oz) runner beans, topped and tailed, cut into 2 cm (1") lengths
Kernels from 1 fresh corn-on-the-cob
15g (1/2 oz) toasted pinenuts
2 very fresh eggs
3 tbsp green pesto
1/2 olive ciabatta, cut in half lengthways and grilled
1 clove garlic, halved

Serves: 2

Directions

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Bring a large pan of water to the boil and add the runner beans. Cook for minutes, then add the courgette and sweetcorn. Simmer for a further minutes, then drain.
At the same time, poach the eggs* and drain well. Quickly toss the warm vegetables with the pinenuts and tbsp pesto.
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.

Source: Seeds of Change