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Poached Eggs with Pistou Recipe

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This recipe for Poached Eggs with Pistou, by , is from Schuyler's Getting Married!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Francine Asche
Added: Thursday, February 10, 2011

Category:
Category:

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

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.

Number Of Servings:
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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