Poachedeggsandparmesancheeseovertoastedbriochewpistou Recipes

ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut potatoes in half, then slice.
• Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
• In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
• Sprinkle seasoning on potatoes and toss to coat.
• Spread the potatoes on a baking sheet.
• Bake for 30 minutes.
• Remove from the oven, sprinkle with parmesan and pepper.
• Bake for an additional 20 minutes.
• Sprinkle potatoes with fresh parsley and serve while hot.
• Enjoy!

ROASTED PARMESAN ROSEMARY POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
• Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE W/ PISTOU

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.

ROASTED PARMESAN POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
• Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.

GARLIC PARMESAN POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle potato wedges with Parmesan cheese and toss again.
• Mix Italian seasoning, garlic powder, paprika, and salt together in a small bowl. Sprinkle over the wedges and toss to coat. Arrange wedges skin-side down on a rimmed baking sheet.
• Bake in the preheated oven until fork-tender and golden, about 40 minutes.

ASPARAGUS, POACHED EGG, PROSCIUTTO AND FONTINA CHEESE

Steps:

• To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat.
• Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
• Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
• To grill the bread: Butter each side of each slice.
• In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
• Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
• Arrange the asparagus evenly over the bread.
• To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil.
• Turn the heat down to just below a simmer and add the vinegar and salt.
• Crack an egg into a small bowl to check that the yolk isn't broken.
• Slowly stir the water in one direction to create a whirlpool effect.
• Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk.
• Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny.
• Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water.
• To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
• Heat the sandwiches under the broiler just until the cheese melts.
• Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper.
• Garnish with the remaining thyme; serve immediately.

PEROGIES

Steps:

• To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
• To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
• To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
• Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE WITH PISTOU

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.