Poached Eggs and Parmesan Cheese over Toasted Brioche with Pistou

By á-7066

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
• Read More http://www.epicurious.com/recipes/food/views/Poached-Eggs-and-Parmesan-Cheese-Over-Toasted-Brioche-with-Pistou-242969#ixzz1eH5tjcvq

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

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.


Read More http://www.epicurious.com/recipes/food/views/Poached-Eggs-and-Parmesan-Cheese-Over-Toasted-Brioche-with-Pistou-242969#ixzz1eH5xZeAx