POACHED EGGS IN A ROLL WITH PESTO

PREP + COOK TIME 30 MINUTES SERVES 4

1 tablespoon white vinegar 4 eggs

4 large crusty bread rolls

80g baby rocket leaves

2 medium ripe tomatoes (300g),

sliced thinly

PESTO

2 cups loosely packed fresh

basil leaves

2 cloves garlic, quartered

2 tablespoons pine nuts

¼ cup (20g) coarsely grated parmesan ¾ cup (180ml) olive oil

1 Make pesto.

2 To poach eggs, half−fill a large, wide saucepan with water, add vinegar; bring to the boil. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in water; slide egg into whirlpool. Repeat with remaining eggs. Allow water to return to the boil. Cover pan, remove from heat; stand for 4 minutes or until a film of egg white sets over the yolks. Using a slotted spoon, remove the eggs, one at a time, from pan; drain on paper towel. Trim eggs into a neat shape.

3 Meanwhile, preheat an oven grill.

4 Cut the bread rolls in half.

Hollow out the centre of the bread bases. Place tops and hollow bases on an oven tray. Toast under grill until browned lightly.

5 Spoon half the pesto equally into each bread base; top with rocket, tomato, an egg, remaining pesto, then bread tops.

PESTO

Blend or process ingredients until smooth; season.