We are big believers in good breakfast and brunches here at Fodder, so why not try this smashing recipe for your next meal.
Start by adding all your ingredients for the pesto into a food processor. Pulse together until combined, and if the mixture is still looking a little dry, add some more olive oil. Season to taste with lemon juice, salt and pepper.
Preheat your oven to 170°c fan. Lightly drizzle your slices of sourdough with olive oil, and season lightly with salt.
Fry your bacon in a lightly oiled frying pan to your preferred texture. Fry for 2.5 minutes a side. Crack your eggs into individual ramekins. At this point add your sourdough slices into the oven and bake for 5/8 minutes until crispy.
In a large pan, fill with boiling water from your kettle, and add 1 tbsp of vinegar into the water. Allow some small bubbles to start appearing, and using the end of a wooden spoon, swirl the water in a circular motion to create a vortex. Slowly add one egg into the vortex and cook for at least 3 minutes. Remove with a slotted spoon and place onto a kitchen towel. Repeat until you have poached all your eggs.
To serve, add a slice of your toast onto a plate, then the fried bacon, poached egg, and top off with your pesto. Serve immediately.