Poached Eggs and Parmesan Cheese Over Toasted Brioche with PistouSang An
Pistou—France's pesto—gives these simply poached eggs tons of flavor.
Recipe information
Total Time
20 minutes
Yield
Makes 2 servings
Ingredients
1/3 cup (packed) fresh basil leaves
1/2 small garlic clove
6 tablespoons extra-virgin olive oil
4 large eggs
2 1/2-inch-thick slices brioche or egg bread, toasted
Parmesan cheese shavings
Preparation
Step 1
Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.
Step 2
Add enough water to medium skillet to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
Step 3
Place hot toasts on plates. Top each with Parmesan. Using slotted spoon, transfer 2 eggs, well drained, to each piece of brioche. Sprinkle eggs with salt and pepper. Drizzle with some of pistou and serve.
Nutrition Per Serving
Nutritional analysis per serving: Calories (kcal) 582.60; %Calories from Fat 75.2; Fat (g) 48.66; Saturated Fat (g) 9.77; Cholesterol (mg) 429.00; Carbohydrates (g) 16.73; Dietary Fiber (g) 1.33; Total Sugars (g) 3.15; Net Carbs (g) 15.40; Protein (g) 18.65
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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