Ingredients
Pizza:
- 2 slices sourdough
- 100g cottage cheese
- 100g passata, blitzed with garlic, red onion & basil
- 3 streaky rashers, cooked and chopped
- 1 tbsp pine nuts
- Picked fresh basil
- Drizzle of honey
- Sea salt
Poached Eggs:
- 4 eggs
- Water
- Sea salt
- Vinegar
Cucumber Pickle:
- Cucumber, very thinly sliced
- Red onion, very thinly sliced
- Vinegar
- Soy sauce
- Sesame oil
- Sea salt
- Black pepper
Method
Make the cucumber pickle:
- Add the cucumber and red onion to a bowl. Pour over vinegar, soy sauce, and a small drizzle of sesame oil.
- Season with sea salt and black pepper, mix well, cover, and leave to sit for 2–4 hours.
Make the pizzas:
- Set the air fryer to 180°C.
- On a board, spread the passata over the sourdough. Dot with cottage cheese, add bacon and pine nuts, season with sea salt, drizzle lightly with honey, and finish with chilli flakes.
- Air fry for 8–10 minutes until golden and bubbling (timing depends on bread size).
Poach the eggs:
- Bring a pot of water to the boil. Add sea salt and a splash of vinegar. Create a swirl.
- Crack each egg into a small vessel and gently drop into the water.
- Cook for 5–7 minutes, depending on preference.
To serve:
- Top the pizzas with poached eggs and fresh basil. Serve alongside the cucumber pickle
