Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou Bon Appétit | August 2008

by The Bon Appétit Test Kitchen


Pistou—France's pesto—gives these simply poached eggs tons of flavor.

Yield: Makes 2 servings
Active Time: 20 minutes
Total Time: 20 minutes

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

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.

Nutritional analysis per serving: Calories (kcal) 582.60; %Calories from Fat 75.2; Fat (g) 48.66; Saturated Fat (g) 9.77; Cholesterol (mg) 429.00; Carbohydrates (g) 16.73; Dietary Fiber (g) 1.33; Total Sugars (g) 3.15; Net Carbs (g) 15.40; Protein (g) 18.65
Nutritional analysis provided by Bon Appétit