Turkish-Inspired Pesto Eggs

Ingredients:

• 2 eggs

• 1 heaped tbsp full-fat Greek yoghurt

• 1 heaped tsp green pesto 

• ½ tsp lemon juice

• 6 cherry tomatoes, finely sliced

• Pinch of black pepper

• 1 large handful of mixed salad leaves

Instructions:

1. Fill a pan with water and bring it to the boil. Carefully add the eggs to the boiling water, then reduce the heat to a simmer. Set a timer for 6-8 minutes. Prepare a bowl of iced water.

2. When the timer goes off, transfer the eggs into the ice water for 2 minutes to stop the cooking process. Once chilled, peel the eggs and set aside.

3. Mix the yoghurt and pesto with a little lemon juice to loosen it, in a small bowl.

4. Add the tomatoes and mix to combine.

5. Spread the pesto mixture onto a plate as a base. 

6. Top with salad leaves

7. Slice the eggs in half and place on top.

8. Season the eggs with black pepper and serve immediately.

9. Feel free to add any additional salad or vegetables.
   
   

Lunch

Serves: 1