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Main Dish

  • Eggs 20 x
  • Vinegar for poaching water
  • Sliced Prosciutto 300 g
  • Roma tomatoes, thickly sliced 10 pc
  • Bread, Italian ciabatta, sliced 20 pc


  • Pine nuts 40 g
  • Cheese, parmesan, grated 60 g
  • Oil, olive 150 ml
  • Basil Leaves 120 g
  • Garlic Cloves, chopped 2 x

To Serve

  1. Main Dish

    • Poach eggs.
    • Char grill or toast ciabatta.
    • Grill prosciutto until crispy.
    • Roast tomatoes in oven for 20 minutes or until softened a little.
  2. Pesto

    • Blend basil, pine nuts, garlic and cheese in a food processor until combined, slowly add oil with motor running, season.
  3. To Serve

    • Place ciabatta on plate, top with pesto, eggs, prosciutto, roasted tomatoes, KNORR Garde d’Or Hollandaise sauce and KNORR Italian Glaze.
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