Presto pesto eggs
Toplay: Pestro Pesto Eggs

Presto Pesto Eggs!

Group 526

Serves 1

Group 524

Difficulty: Easy

Group 525

Prep time: 5 min

INGREDIENTS
1 large egg
2 tbsp Basil pesto
Ciabatta loaf
Olive oil
salt and pepper

INSTRUCTIONS

Presto pesto eggs
  1. Place a non-stick pan over medium heat and lightly coat with olive oil.
  2. When the pan is ready add in your basil pesto. Spread it out and let it heat up.
  3.  Once the pesto is heated up, crack a TopLay egg into the pan.
  4. Let the egg cook slowly until it’s at your desired doneness.
  5. Sprinkle over some salt and pepper.
  6. Remove your pan from the heat.
  7. Dish up your pesto egg on a toasted ciabatta slice.
  8. Enjoy!
TopLay-recipes-July-23

GET THE KIDS INVOLVED WITH THIS EASY SCOTCH EGG RECIPE!

Group 526

Serves 4

Group 524

Difficulty: Easy

Group 525

Prep time: 15 min

INGREDIENTS
8 large eggs
1 cup flour
2 cups corn flakes
200g breakfast sausage meat
sunflower oil
salt and pepper
mustard

INSTRUCTIONS

Scotch egg
  1. Boil 6 eggs in a saucepan.
  2. Carefully peel the eggs and leave to chill.
  3. Place the flour and crushed cornflakes into separate bowls.
  4. Divide the sausage meat into 6 equal portions and shape it into patties.
  5. Wrap each portion around an egg, completely covering it.
  6. Whisk the remaining 2 eggs in a bowl and season with salt and pepper.
  7. Roll each meat-coated egg in flour, coat in egg wash, and then roll in a cornflake coat.
  8. Cover the base of your pan in 2cm of oil and heat over a medium-high heat.
  9. Fry the balls for 5-6 minutes, occasionally turning until the sausage meat is cooked through and the coating is golden brown and crispy.
  10. Drain the balls on a paper towel and serve with mustard.