Ingredients for Poached Eggs And Parmesan Cheese Over Toasted Brioche W Pistou
- Fresh Basil
- Garlic Clove
- Extra Virgin Olive Oil
- 4 large eggs
- Brioche Bread
- Parmesan Cheese
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How to Make Poached Eggs And Parmesan Cheese Over Toasted Brioche W Pistou
- Combine 2 cups fresh basil leaves, 2 cloves garlic, and 1/4 cup extra virgin olive oil in a mini-food processor. Puree until completely smooth.
- Season the pistou generously with salt and freshly ground black pepper to taste.
- Add 1 1/4 inches of water to a medium skillet. Sprinkle generously with salt.
- Bring the salted water to a gentle simmer over medium heat.
- Crack 2 eggs one at a time directly into the simmering water.
- Poach for 3-4 minutes, or until the egg whites are set and the yolks are still runny.
- While eggs poach, toast 2 slices of brioche until golden brown.
- Top each slice of toast with 1-2 tablespoons grated Parmesan cheese.
- Carefully remove the poached eggs from the skillet using a slotted spoon, allowing excess water to drain.
- Place 2 poached eggs on top of each Parmesan-topped brioche slice.
- Season the eggs with a pinch of salt and freshly ground black pepper.
- Drizzle generously with pistou and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
4g
Fat
46g
Carbs
17g
