Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou

Ingredients for Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou

• 1/3 cup (packed) fresh basil leaves

• 1/2 small garlic clove

• 90ml extra-virgin olive oil

• 4 large eggs

• 2 1/2-inch-thick slices brioche or egg bread, toasted

• Parmesan cheese shavings

How to make Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.