Ingredients

• 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.