Try Pizza East’s modern take on a classic, with longevity-boosting micronutrients
2 free-range eggs • salt • 1 English muffin • butter, to taste • 2 slices prosciutto • handful of rocket leaves • 1 tbsp pesto
1. This probably isn’t your first rodeo, but let’s just cover the basics all the same. For best results, break the eggs into ramekins, then add a pinch of salt to simmering water in a pan. Swirl the water with a whisk or a fork and, once you’ve got a whirlpool going, drop in the eggs one at a time. Cook for 2 mins on a gentle heat to preserve more of their key nutrients – that’s vitamins A, B, D and E, plus zinc and selenium.
2. Meanwhile, toast and butter the muffin.
3. Once the eggs are cooked, top the muffin with prosciutto, rocket, the eggs and the pesto. If you’d rather make your own pesto, combine basil, garlic, pine nuts and Parmesan in a blender with a few generous glugs of olive oil. That’s how we like our eggs in the morning.