Recipe Method

1. Add the basil, olive oil and lemon juice into a blender jug or a bowl if you are using a hand blender. Add the garlic and toasted sunflower seeds and pulse for 20 seconds or until smooth. Add ½ teaspoon each of salt and pepper to season. 
2. Spread 2 tbsp of pesto onto the bread. Using a cookie cutter, cut a hole into the centre of the bread. Keep the circular bread cut-outs for later.
3. Place the bread slices in a medium non-stick frying pan. Crack an egg into the bread hole and cook for about 6 -8 minutes or until the egg is cooked to your liking.
4. Toast the circular bread cut-outs in a non-stick pan until crispy.
5. Serve hot with an extra spoonful of pesto and bacon bits. Use the bread cut-outs to dip into the soft egg yolk.