Crunchy Pesto Broccoli with Poached Eggs

Recipe by
Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

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  • 9 cups broccoli florets
  • 5 cups sugar snap peas
  • 4 eggs
  • 1 ½ cups chopped sun dried tomatoes
  • Salt and pepper to taste
  • Parmesan cheese shavings to serve
  • For the pesto:
  • ½ cup basil leaves
  • ½ tbsp. roasted pine nuts
  • 1 tbsp. grated parmesan cheese
  • 1 small black clove, crushed
  • 3-4 tsp. olive oil

How to Make Crunchy Pesto Broccoli with Poached Eggs

  • To make the pesto, place the basil and pine nuts in a food processor and process until broken down.
  • Add the cheese and garlic and process briefly.
  • With the motor still running, slowly pour in the oil, through the feed tube until combined.
  • Cook the broccoli and sugar snap peas in a large saucepan of boiling water for 7-8 minutes, until “al dente” (which means to be 'cooked firmly' in Italian).
  • Meanwhile, bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl.
  • Break 2 of the eggs into the water and cook for 3 minutes.
  • Remove with a slotted spoon and keep warm.
  • Repeat with the remaining eggs.
  • Drain the vegetables, then return to the pan and add ½ tablespoon of the pesto and the sun dried tomatoes.
  • Gently toss together until well coated.
  • To Serve:
  • Serve it topped with the poached eggs and parmesan shavings and sprinkled with black pepper.