Breakfast Muffins with Poached Eggs

EGGS_MAIN_P1210548.JPGMakes 4, prep time 10 munites, cooking time 10 minutes

2 large ripe tomatoes
2 tbsp basil pesto
salt & pepper
4 English muffins
butter to spread
4 poached eggs

Hollandaise sauce
balsamic vinegar or gel
1 chopped spring onion to serve

In a bowl, mix the tomato with the pesto and set to one side. Toast the muffins on a griddle pan, then arrange on a serving board. Add
the tomato and eggs, drizzle with balsamic gel and serve topped with chopped spring onions.

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