Uighean Pesto le Lofa Sourdough
Nì seo annlan airson 4-6 daoine
250g tomàtothan beaga plumais
1 spàin-teatha ola chroinn-ola, agus beagan a bharrachd airson bruisigeadh
2 spàin-mhòr pesto
6 uighean meadhanach mòr
25g càise parmesan, air a bhleith gu mìn
Pùdar creamha
Piobar dubh
Salann
Aran sourdough
Ro-theasaich an àmhainn gu 200C/fan 180C.
Geàrr na tomàtothan nan dà leth agus cuir ann an soitheach àmhainne. Cuir spàin-teatha dhen ola chroinn-ola ris agus seàsan leis a' phùdar creamha, am piobar dubh agus an salann.
Ròst airson timcheall air 12-15 mionaidean, gun an tòisich na tomàtothan a' bogachadh.
Thoir an soitheach às an àmhainn is measgaich am pesto a-steach còmhla ris.
Dèan tuill sa bhròlamas agus bris na h-uighean a-steach annta.
Crath an càise parmesan air a mhuin.
Cuir air ais dhan àmhainn airson timcheall air 10 mionaidean, gus am fàs am parmesan brisg.
Gabh le sourdough teth le ìm.
Pesto Baked Eggs with Sourdough
Serves 4 - 6
250g baby plum tomatoes
1 tsp olive oil, plus extra to brush
2 tbsp pesto
6 medium eggs
25g Parmesan cheese, finely grated
Garlic powder
Black pepper
Salt
Sourdough to serve
Pre-heat the oven to 200C, fan 180C.
Cut the tomatoes in half and place them in a baking dish. Add a teaspoon of oil and season with garlic powder, black pepper and salt.
Roast for approximately 12 – 15 minutes, until the tomatoes start to soften.
Remove the dish from the oven and stir in the pesto.
Make wells in the mixture in which to crack the eggs into.
Sprinkle the parmesan cheese on top.
Return to the oven for approximately 10 minutes, until the parmesan starts to get crisp.
Serve hot with buttered sourdough.
