Serves 4
4 Freshlay Farms Golden Yolkers
6 tbsp salted butter, at room temperature
9 heaped tbsp finely grated parmesan
4 slices of white bread
White and black sesame seeds
Basil pesto
Bring a small saucepan of water to a boil. Gently add the Freshlay Farms Golden Yolkers eggs and boil for 4-5 minutes to get runny/dippy yolks.
While the eggs are cooking, combine the parmesan and soft butter and mix until smooth.
Spread both sides of the white bread generously with the parmesan butter, then sprinkle with the white and black sesame seeds.
Heat a large saute pan to a medium-to-high heat and fry the bread slices on each side until crispy and golden brown.
Remove toast from the pan, sprinkle with a little salt and cut into strips for dipping.
Remove the eggs from the pan and run under cold water for 10 seconds.
Place an egg into an egg cup and remove the top with a knife, add a ¼ or ½ tsp of pesto to the runny yolk and gently swirl through. Eat with the parmesan soldiers, adding a little more pesto as you go.
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