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Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou

Name: Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou
Cuisine: french
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.
2.
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.
3.
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.

Recipes sourced from Epicurious.com.

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