Muffin with poached egg and chilli kale pesto

4 Method Steps

Step 1

To make the chilli kale pesto, place the kale, basil, garlic, chilli, lemon zest, lemon juice and oil in a food processor and process until a coarse paste forms. Season.

Step 2

Heat a large frying pan over medium heat. Lightly spray with oil spray. Add the spinach. Cook, tossing, for 3-4 mins or until spinach just wilts. Remove from heat.

Step 3

Bring a medium saucepan of water to the boil. Reduce heat to medium-low. Add the vinegar to the water. Crack 1 egg into a small cup. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 mins for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with remaining eggs.

Step 4

Divide the muffins among serving plates. Top with wilted spinach and poached eggs. Drizzle with the chilli kale pesto to serve.