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
- 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.
- Spread each one liberally with the 'Nduja Pesto.
- 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.