In this fast, easy, fresh recipe — pistou, France’s pesto — gives simply-poached eggs tons of flavor.
1/3 cup Basil fresh; packed
1/2 small garlic clove
6 tablespoons extra-virgin olive oil
4 large Eggs
2 slices 1/2″ Thick brioche or egg bread; toasted
1 oz Parmesan; cheese shavings
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.
serves 2