1.Make pesto. Blend or process basil, garlic, pine nuts, parmesan and olive oil until smooth; season.
2.To poach eggs, half-fill a large wide saucepan with water, add vinegar and bring to the boil. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in water, slide egg into whirlpool. Repeat with remaining eggs. Allow water to return to the boil. Cover pan, remove from heat and stand for 4 minutes or until a film of egg white sets over the yolks. Using a slotted spoon, remove eggs one at a time from pan and drain on paper towel. Trim eggs into a neat shape.
3.Meanwhile, preheat grill.
4.Cut the top third off the top of the bread rolls. Hollow out the centre of the bread bases. Place tops and hollow bases on oven tray. Toast under grill until browned lightly.
5.Spoon half the pesto equally into each bread base, top with rocket, tomato, eggs, remaining pesto, then bread tops.
Make sure to always use the freshest eggs when poaching, as the thick egg white clings tightly to the yolk. Old eggs don’t hold their shape because the whites are thin and runny, so they tend to spread out in the water.Note