Prep 10 mins
Cook 3 mins
It took me longer to type the title of this than to make it! Very good brunch or breakfast recipe from Bon Appetit (August 2008). Pistou is France's version of pesto.
- 78.07 ml fresh basil
- 1 small garlic clove
- 88.74 ml extra virgin olive oil
- 4 large eggs
- 2 slice brioche bread or 2 slice egg bread, cut in 1/2 inch slices and toasted
- parmesan cheese, shavings
- Puree basil, garlic and oil in mini-processor until very smooth. Season with salt and pepper to taste.
- 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 slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
- Place hot toast on plates. Top each with Parmesan. Transfer 2 eggs, well drained, to each piece of brioche. Sprinkle egg with salt and pepper. Drizzle with some of pistou and serve.
Loved this! I used the basic concept of the recipe to make a meal for one: toasted slice of brioche, Parmesan, one poached egg, and a drizzle of jarred pesto. Just wonderful!
Just love the flavours of the egg, parmesan cheese on the slice of toasted wholemeal/wholegrain bread with the pesto on the side. I scaled this back for 1 egg and 1 slice of toast and used some pesto I have previously made. The only disaster I had and it hasn't happen in along time was in poaching the egg as the whites totally broke away from the yolk but it was still delicious. Thank you mary winecoff for a great breadfast, made for 123 Hits.
A great way to serve a poached egg! I scaled the recipe down for one person, loved the flavors! I did use 7 grain artisan bread. Thanks! Made for Photo Tag.