Poached Eggs with Pistou Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
Directions:•Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.
•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.
•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. |
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Number Of
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Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This sounds fancy but it's easy-peasy! Eric loves this dish, and it's a fast (and cheap!) one. I don't use brioche (b/c it's too fatty for an everyday meal, IMHO), so I use a whole grain baguette (Whole Foods also sells mini baguettes, which are the perfect size for this dish). I only use 3 tablespoons of olive oil and I use a lot more basil leaves (again, the fat issue). Sometimes I also use half basil leaves and half spinach or arugula (I like to keep it cheap and use what I have).
If you don't have a mini food processor, let me know. I'll get you one as a wedding gift :)
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