Celebrate cooking: Poached egg on pesto toast

Overheard in the bariatric clinic:

‘I don’t have time to cook’ …

‘I’m too tired at the end of the day to make a meal for just myself’ …

‘there are just not enough hours in the day, we need to have something quick so that we can get to hockey practice on time’ …

‘I just don’t like cooking.’

And there are more.

There seems to be a general distaste for the art of cooking. And that is sad. We prioritize so many other things, but the one daily habit that can nourish our bodies and our minds is left on the shelf. Let’s get our hands dirty and paint our kitchens with the smells of home-made meals. In the honour of Julia Child ‘learn how to cook – try new recipes, learn from your mistakes, be fearless, and above all – have fun.’

Start with this easy recipe, fresh from the kitchen of our bariatric staff.

Sunday Morning Poached Egg on Pesto Toast


  • 1 slice whole grain toast
  • Basil pesto (homemade with 1 bunch basil, olive oil, walnuts or pine nuts, garlic cloves, grated parmesan cheese, squeeze of lemon juice)
  • Salad greens
  • 1 poached egg (bring a pot of water to a boil, add 1 tbsp vinegar and simmer. Add 1 egg and cook about 2 minutes)
  • Toppings: shredded cheese, salt and pepper to taste, fresh herbs (optional)


1. If preparing home-made basil pesto add basil, olive oil, walnuts, parmesan cheese, garlic and lemon juice to a blender or food processor. Blend well until smooth. If you aren’t feeling too adventurous, try out a recipe (http://www.canadianliving.com/food/recipe/basil-pesto-3). We love using pesto to flavor stir fries, salads and soups. It’s a cook once, use for the week ingredient!

2. Bring a pot of water to a boil, add 1 tbsp vinegar and keep at a simmer.

3. Add 1 cracked egg to the simmering water (careful not to break the yolk!) and cook about 2 minutes. Meanwhile, toast 1 slice of whole grain bread.

4. Assemble: spread 1-2 tbsp pesto on the slice of toast. Layer with salad greens. Gently move the egg to top the greens. Add shredded cheese, salt and pepper to taste. We like to add parsley or chives to top everything off.