Name: Muffin with poached egg and chilli kale pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: Olive oil spray; 120g pkt Baby Spinach Leaves; 20.00 ml white vinegar; 4 Free Range Eggs; 4 English muffins, split, toasted; 250.00 ml coarsely chopped kale leaves; 62.50 ml basil leaves; 1 small garlic clove, finely chopped; 1/2 long red chilli, seeded, finely chopped; 1 tsp lemon zest; 42.00 gm lemon juice; 18.20 gm olive oil

Muffin with poached egg and chilli kale pesto

0 Likes

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Elevate brunch with homemade muffins topped with spinach, poached eggs, and zesty kale pesto.

Ingredients:

120g pkt Baby Spinach Leaves
20.00 ml white vinegar
4 Free Range Eggs
4 English muffins, split, toasted
250.00 ml coarsely chopped kale leaves
62.50 ml basil leaves
1 small garlic clove, finely chopped
1/2 long red chilli, seeded, finely chopped
1 tsp lemon zest
42.00 gm lemon juice

Instructions:

Prepare the vibrant chilli kale pesto by blending kale, basil, garlic, chili, lemon zest, lemon juice, and oil in a food processor until a bold, textured paste forms. Season to taste.
Preheat a large frying pan over medium heat and lightly coat with oil spray. Add the spinach and cook, tossing occasionally, for 3-4 minutes until the spinach just wilts. Remove from heat.
Bring water to a gentle boil in a saucepan. Add vinegar. Crack an egg into a small cup. Create a whirlpool in the water using a spoon. Gently drop the egg into the whirlpool. Cook for 4 minutes for a soft yolk or until desired doneness. Use a slotted spoon to transfer to a plate and cover with foil to keep warm. Repeat with the rest of the eggs.
Plate the muffins, top with wilted spinach and poached eggs, and drizzle with the chili kale pesto before serving.

We use cookies

Similar Recipes

Super eggs Benedict

Spicy avocado & salmon toasted muffin

Steak and Eggs Benedict with Avocado

Eggs Benedict

Savory Zucchini Muffins