Bruschetta with ‘Nduja and poached egg


  • 2 slices of ciabatta or sourdough
  • 1/2 jar of Sacla' 'Nduja Pesto
  • 2 eggs
  • Pinch of chilli flakes for serving


  1. Heat a griddle pan to hot, then add the ciabatta and cook until golden and char lines begin to appear. Turn and cook the other side.
  2. Spread each one liberally with the 'Nduja Pesto.
  3. Meanwhile, bring a pan of salted water to the boil. Add the eggs and lightly poach one at a time. Top the toast and sprinkle with chilli flakes to serve.
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