Rustic eggs Benny



15 min


2 servings

* PLUS Cooking time: 6 minutes
Rustic eggs Benny


  • 1 tbsp white vinegar
  • 2 large slices rustic country or multi-grain bread
  • 4 slices peameal bacon
  • 4 eggs
  • 1 tbsp pesto
  • 1/2 cup fresh arugula
  • 2 tbsp Maille Béarnaise sauce


  • Preheat oven to 250F (120C). Fill a large saucepan with about 2 in. (5 cm) water. Add vinegar and bring to a simmer over medium heat. Meanwhile, toast bread, then place on a baking sheet in the oven to keep warm. Oil a large frying pan and set over medium heat. Add peameal. Cook until golden-tinged, 2 to 3 min per side. Add to baking sheet.
  • Crack an egg into a small dish, then slip into simmering water. Repeat with remaining eggs. Adjust heat so water just simmers. Cook eggs, uncovered, until whites are set and yolks are done as you like, 2 to 4 min. Meanwhile, spread toast with pesto, then place on separate plates. Overlap 2 pieces of peameal on each. Scatter with arugula.
  • Using a slotted spoon, remove an egg and dab white with paper towel to absorb water. Place on peameal. Repeat, placing 2 eggs on each toast. Sprinkle with salt and pepper, then spoon a little Béarnaise over each.

Nutrition (per serving)

  • Calories
  • 430,
  • Protein
  • 24 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 23 g,
  • Fibre
  • 2 g,

It’s amazing how a few greens and a thin layer of pesto spread over a slice of whole-grain toast upgrade the fresh flavour in this indulgent dish.