Perfectly poached egg, pesto and crisp, fresh greens packed into a bread roll! Sounds like the lunch of dreams to us…
Blend the pesto ingredients together in a food processor or blender until smooth.
Fill a saucepan half way with water, add the vinegar and bring to the boil. Break 1 egg into a cup, make a whirlpool in the water using a wooden spoon, slide the egg into the whirlpool and repeat with the remaining eggs. Cover the pan, remove from the heat and stand for 4 minutes or until the eggs are ready. Drain the eggs on a paper towel.
Spoon the pesto on to the bread rolls, top with basil leaves and a poached egg and enjoy!