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1
For the pesto:
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2
In a food processor, pulse garlic and pine nuts. Add arugula, basil, cheese, lemon juice and salt/pepper. Pulse to combine. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides of the bowl in between steps. More olive oil can be added if a smoother, looser texture is desired. Refrigerate until ready to be used.
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3
For the vegetable medley:
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4
In a large skillet over medium heat, heat two tablespoons of olive oil. Add the shallots and garlic and saute over medium heat until softened, about 3-4 minutes. Add in the mushrooms and continue cooking for an additional 4-5 minutes. Remove from heat and toss in the avocado and tomatoes. Season with salt, pepper and a few squeezes of lemon juice. Toss to incorporate and set aside.
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5
For the eggs:
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6
Bring a heavy saucepan that has been filled with a few inches of water to a rolling boil. Add in the vinegar and slightly lower the heat. Crack an egg into a small bowl. Set aside.
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7
Take a spoon and swirl it around quickly in the saucepan to make a whirlpool in the water. Slowly pour the egg into the middle of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along. After about 3-4 minutes, use a slotted spoon to remove the egg and drain on a paper towel. Repeat with the other egg. Cover the saucepan and turn the heat down to low to keep the water warm.
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8
To serve, add a few spoonfuls of the vegetable medley to a plate. Using the slotted spoon, dip one of the poached eggs into the hot water to warm the egg then remove it from the water and blot dry. Place the egg on top of the vegetables and generously spoon the pesto on top. Repeat with the 2nd dish. Enjoy!
