Poached Eggs and Parmesan Cheese over Toasted Brioche W/ Pistou

1. 1

   Puree basil, garlic and oil in mini-processor until very smooth.

2. 2

   Season with salt and pepper to taste.

3. 3

   Add enough water to medium skillet to measure 1 1/4 inches.

4. 4

   Sprinkle salt generously into water.

5. 5

   Bring water to simmer over medium heat.

6. 6

   Crack eggs 1 at a time and slip into water.

7. 7

   Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.

8. 8

   Place hot toast on plates.

9. 9

   Top each with Parmesan.

10. 10

    Transfer 2 eggs, well drained, to each piece of brioche.

11. 11

    Sprinkle egg with salt and pepper.

12. 12

    Drizzle with some of pistou and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.