poached eggs with coriander pesto
serves 2
pinch sea salt
4 free-range eggs
2 slices toasted sourdough bread, to serve
CORIANDER PESTO
(makes 1½ cups)
2 cups firmly packed fresh coriander (cilantro) leaves
170 ml (5½ fl oz/2/3 cup) extra virgin olive oil
4 garlic cloves, quartered
50 g (1¾ oz/1/3 cup) Brazil nuts
40 g (1½ oz/1/3 cup) sunflower seeds
50 g (1¾ oz/1/3 cup) pepitas (pumpkin seeds)
freshly squeezed juice of 1 lemon
To make the coriander pesto, place all the ingredients into a food processor and process to a smooth paste. Set aside. This pesto can be made ahead of time and stored in an airtight container in the refrigerator for at least 1 week. Pesto can also be frozen for up to 3 months.
Half-fill a large deep frying pan with water, add the salt and place over medium heat. Working with one egg at a time, crack the egg into a small cup. When the water is just simmering, use a large spoon to stir the water in one direction to create a whirlpool. Carefully slip the egg into the centre of the whirlpool and poach for 1–2 minutes for a soft-poached egg, or until cooked to your liking. Remove with a slotted spoon to a plate, set aside and keep warm. Repeat with the remaining eggs until all are cooked.
Serve the warm poached eggs on the toast with a dollop of coriander pesto on top.
Note: Fresh coriander is an excellent blood purifier; 2 teaspoons of coriander pesto every day for 3–4 weeks is known to remove heavy metals from the body. Heavy metals include mercury, lead and aluminium. This pesto also goes well with baked potatoes, pasta and rice.
Poached eggs make a great breakfast but they are so versatile that I am more than happy to eat them any time of the day — I often eat them for lunch and even a late dinner sometimes.
