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Poached Eggs & Parmesan Cheese Over Toasted Focaccia With Pesto
Filed under: Breakfast, Eggs, Eggs - Cheese & Eggs.
Poached eggs with fresh pesto sauce served on Focaccia bread covered with grilled Parmesan cheese
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
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.
Prep Time: 15 minutes
Cook Time: 3 minutes
Other recipes by The Glynn House Inn:
Mango And Hazelnut Cream Cookies
Banana Crepes With Chocolate Drizzle
Poached Eggs Italian
Belgian Waffles With Glazed Bananas
Triple Chocolate Muffins
Chocolate Chip Cookies
Scrambled Eggs New York
Raspberry & White Chocolate Muffins
Mixed Berry Smoothie
Summer Fruit Belgium Waffles