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Poached Eggs & Parmesan Cheese Over Toasted Focaccia With Pesto
Filed under: Breakfast, Eggs, Eggs - Cheese & Eggs.
 Description: Poached eggs with fresh pesto sauce served on Focaccia bread covered with grilled Parmesan cheese Ingredients: 1/2 cup (packed) fresh basil leaves 1/2 small garlic clove 6 table spoons extra virgin oil 4 large eggs 1/2 inch thick slices of Focaccia or egg bread toasted Parmesan cheese shaving Directions: Puree basil, garlic and oil in a mini processor until very smooth. Season pesto to taste with salt and pepper. Add enough water to a medium skillet to measure 1-1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs one 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 a slotted spoon, transfer 2 eggs, well drained, to each piece of focaccia. Sprinkle eggs with salt and pepper. Drizzle with some of the pesto and serve.  Recipe Summary: Yield: 2 Prep Time: 15 minutes Cook Time: 3 minutes Comments: Other recipes by The Glynn House Inn: Mango And Hazelnut Cream Cookies Banana Crepes With Chocolate Drizzle Poached Eggs Italian Frittata Belgian Waffles With Glazed Bananas Blueberry-oatmeal Muffins Triple Chocolate Muffins Chocolate Chip Cookies Scrambled Eggs New York Raspberry & White Chocolate Muffins Mixed Berry Smoothie Summer Fruit Belgium Waffles | |
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