Poached Eggs and Parmesan Cheese over Toasted Brioche W/ Pistou

Recipe by mary winecoff
READY IN: 13mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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