Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou
A luxurious breakfast dish featuring perfectly poached eggs served over toasted brioche bread, topped with Parmesan cheese shavings and a fresh basil pistou sauce. The combination of runny yolks, crusty bread, salty cheese, and herbal sauce creates an elegant and satisfying meal.
Ingredients
- •⅓ cup fresh basil leaves
- •½ clove garlic
- •6 tablespoons extra-virgin olive oil
- •4 large eggs
- •2 slices brioche
- •2 servings Parmesan cheese
Cooking Instructions
- 1.
Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.
5 min
- 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.
8 min
- 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.
2 min
