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Poach Egg

  • Boiling Water 1 l
  • White Vinegar 60 ml

Pesto

To Serve

  • Basil Leaves, fresh 50 g
  • Knorr Hollandaise Sauce 600 ml
  • Knorr Tomato Pronto 400 g
  1. Poach Egg

    • Bring poaching water and vinegar to a simmer, break the eggs and poach slowly.
    • Char grill bread slices and grill turkey bacon until crisp
  2. Pesto

    • Mix Knorr Miseen Place Basil with olive oil

  3. To Serve

    • Place ciabatta on plate, top with Knorr tomato pronto, poached eggs, turkey bacon, Knorr Hollandaise Sauce and drizzle pesto sauce on the top, garnish with fresh basil leaves
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