Published 2nd March 2016

March recipe

Wild garlic and poached eggs on toast

“Wild garlic is at its best at this time of the year, the flavour is delicate and more akin to chives than normal garlic, it is just the leaves that are eaten too, not the bulb.  The subtle flavour works really well with poached eggs”.
– Sean Davies, Executive Chef, Davy’s Wine Bars

1 slice of sourdough bread
20 ml extra virgin olive oil
20g wild garlic pesto
Sea salt and pepper
1 or 2 free range eggs – poached
10g grated parmesan cheese


  1. Brush extra virgin olive oil across a slice of sourdough bread
  2. Toast on a hot griddle on each side
  3. Spread with garlic pesto, sea salt crystals and pepper
  4. Top with a soft poached free range egg add a splash of extra virgin olive oil and grated parmesan to serve


Wild garlic pesto – Ingredients
100g of chopped wild garlic leaves and stems
2 tbsp flaked almonds
2 tbsp grated parmesan cheese
60 ml of good quality olive oil – more if required
Salt, pepper and lemon juice for seasoning


  1. Toast the flaked almonds in a dry pan for approximately 1 minute until golden and aromatic
  2. Allow to cool and then pulse in food processor
  3. Add the wild garlic and parmesan and pulse again
  4. Now drizzle in the olive oil until you have the consistency you prefer
  5. Season to taste with salt, pepper and some lemon juice

Recommended wine match – Rully La Chaponniere 2012 Laurent Borgeot
Very floral with notes of hedgerow flowers. Lemon acidity, smoky flint minerality balanced with rich and ripe peach fleshiness. Full bodied weighty style.  The light floral notes match with the aromatic, early spring wild garlic.