Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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PistouFrance's pestogives these simply poached eggs tons of flavor. 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 |
Directions:
1. Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.
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.
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.
4. 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
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