You’re probably pancaked out so I thought I’d bring you my favourite lunch recipe at the moment. I was first introduced to roasted veg on toast a few years ago when I chose it at an italian cafe in Kent (of all places) and it’s now a favourite toast topping of mine! It usually works well with feta or goats cheese but I’ve swapped the cheese for an egg today and whizzed up a quick homemade pesto too…
The sandwich is still our go to lunch but they sometimes get a bad name. I think if you have choose a good quality wholegrain bread and make sure your toppings are balanced and nourishing then they are a fab choice. I love to keep the egg soft boiled so the yolk soaks into the rest of the sandwich. It reminds me of the pizzas with the egg on top. I love them! It’s an open sandwich so only uses one slice of bread but the egg will ensure you still feel full and satisfied.
Ingredients- serves 1
1 slice of wholegrain bread
5 cherry tomatoes (halved)
½ courgette (cut into chunks)
½ yellow pepper (cut into chunks)
Olive oil to drizzle
Handful of fresh basil
Handful of spinach
1 tbsp pine nuts
1 tbsp olive oil
½ garlic clove
1 tbsp water
- Preheat the oven to 180C.
- Place the tomatoes, courgette and yellow pepper in a baking tray with a drizzle of olive oil and a sprinkle of salt and pepper.
- Roast the vegetables for 15-20 minutes.
- Meanwhile, make the pesto by blending the basil, spinach, pine nuts, olive oil, garlic and water to form a chunky pesto.
- When the roasted veg are 5 minutes from being done, put your bread in the toaster.
- Heat a little oil in a pan to fry your egg.
- Put the dish together by topping the toast with the pesto, roasted veg and runny egg on top.
I’ll be sharing more of my filling healthy egg recipes on the British Eggs website this month.
Love, Lottie x