Serves : 4
Preparation Time: 5 minutes
Cooking Time: 5 minutes
- 4 eggs
- 60g low fat cream cheese
- 2 tbsp green pesto
- 2 tbsp sun dried tomato pesto
- 4 slices seeded bread
Bring a small pan of water to the boil. Add the eggs and simmer for 5 minutes until soft-boiled.
Meanwhile, divide the cream cheese between 2 bowls, then add pesto to one and the sun dried tomato pesto to the other. Mix well until you have one green bowl and one red bowl.
Toast the bread lightly on each side. Spread the toast with the mixes then cut into fingers.
Serve the soft-boiled egg with dippers alongside.