Poach Egg:

  • Boiling water 1 l
  • White Vinegar 60 ml


  • Knorr Mise en Place Pesto (2x340g) 50 g
  • Olive oil 100 ml

To Serve:

  1. Poach Egg:

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

    • Mix Knorr Mise en Place Basil with olive oil.

  3. To Serve:

    • Place ciabatta on a plate, spread the pesto sauce on it, top with poached eggs, turkey bacon and Knorr Hollandaise Sauce, garnish with fresh basil leaves.