Poached Eggs And Parmesan Cheese Over Toasted Brioche With Pistou Recipes

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POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE WITH PISTOU



Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou image

Provided by Bon Appétit Test Kitchen

Yield Makes 2 servings

Number Of Ingredients 6

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

Steps:

  • 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.

POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE W/ PISTOU



Poached Eggs and Parmesan Cheese over Toasted Brioche W/ Pistou image

It took me longer to type the title of this than to make it! Very good brunch or breakfast recipe from Bon Appetit (August 2008). Pistou is France's version of pesto.

Provided by mary winecoff

Categories     Breakfast

Time 13m

Yield 2 serving(s)

Number Of Ingredients 6

1/3 cup fresh basil
1/2 small garlic clove
6 tablespoons extra virgin olive oil
4 large eggs
2 slices brioche bread or 2 slices egg bread, cut in 1/2 inch slices and toasted
parmesan cheese, shavings

Steps:

  • Puree basil, garlic and oil in mini-processor until very smooth. Season with salt and pepper to taste.
  • 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 slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
  • Place hot toast on plates. Top each with Parmesan. Transfer 2 eggs, well drained, to each piece of brioche. Sprinkle egg with salt and pepper. Drizzle with some of pistou and serve.

Nutrition Facts : Calories 782.1, Fat 53.5, SaturatedFat 9.3, Cholesterol 423, Sodium 750.2, Carbohydrate 53.2, Fiber 3.3, Sugar 1, Protein 21.6

SAVORY PARMESAN PAIN PERDU WITH POACHED EGGS AND GREENS



Savory Parmesan Pain Perdu With Poached Eggs and Greens image

I didn't include the greens when I prepared this - I was only cooking for myself and it was really the egg I wanted. But oh my gosh .. this was some tasty French toast :) Recipe is from Gourmet magazine.

Provided by Pinay0618

Categories     Breakfast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

6 slices baguette, cut 1-inch thick on a diagonal
1 cup whole milk
3 large eggs, divided
1/2 cup grated parmesan cheese
1 tablespoon unsalted butter, softened
2 teaspoons red wine vinegar, plus a few drops for cooking eggs
3 cups baby greens (2 ounces)
1 tablespoon extra virgin olive oil

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
  • Whisk together milk, 1 egg, and 1/4 teaspoon each of salt and pepper. Pour over bread. Sprinkle with cheese and press lightly to help bread absorb custard. Let stand until absorbed, 15 to 30 minutes.
  • Dot with butter and bake, uncovered, until puffed and golden, 20 to 25 minutes.
  • Bring 2 inches water to a boil with a few drops of vinegar in a small deep skillet or saucepan. Break each remaining egg into a cup and slide into water, spacing eggs apart. Poach at a bare simmer to desired doneness (we prefer firm whites with runny yolks, 2 to 3 minutes).
  • Meanwhile, toss greens with remaining 2 teaspoons vinegar, oil, and 1/8 teaspoon salt.
  • Divide pain perdu between 2 plates and top with salad. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and place on top of salad. Lightly season eggs with salt and pepper.

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