Prep and cook time: 20 Minutes | Serves 4
1 tablespoon white vinegar8 eggs16 slices of prosciutto8 slices of sourdough bread1 handful of micro herbs
Pesto:70g basil leaves30g rocket leaves¼ cup pine nuts, toasted½ cup grated parmesan cheese1 garlic clove, crushed¾ cup olive oilJuice of ½ lemon¼ teaspoon sea salt flakesPinch of freshly ground black pepper
Recipe from ‘Will and Steve | Home Cook, Aspiring Chef’
Photo Credit: William Meppem
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