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1
Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender.
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2
Blend until the paste is fairly smooth, adding more oil or some water if it is too thick.
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3
Taste and adjust seasoning with salt and pepper; set aside.
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4
Heat a dry cast iron skillet over medium-high heat.
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5
Brush the bread slices with olive oil and fry them on both sides until golden brown.
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6
Rub them gently with the garlic clove and keep the toast warm.
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7
Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside.
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8
Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt.
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9
Reduce the heat until the water is just barely bubbling.
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10
Crack each egg into a small bowl and carefully slide the egg into the water.
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11
Cook until the eggs are set, about 3 1/2 to 4 minutes.
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12
Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off.
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13
To assemble, put a slice of toast on a plate and place 2 poached eggs on top.
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14
Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto.
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15
Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves.
