Eggs Benedict with Parmesan on Toasted Brioche and Pistou

A luxurious breakfast dish featuring poached eggs, Parmesan cheese, and a vibrant basil sauce over toasted brioche slices.

Ingredients

⅓	cup fresh basil
½	small garlic clove
6	tablespoons extra virgin olive oil
4	large eggs
2	slices brioche bread or slices egg bread, cut in ½ inch slices and toasted
	parmesan cheese, shavings

Instructions

• 1. In a mini-processor, blend the fresh basil, small garlic clove, and extra virgin olive oil until achieving a smooth consistency. Season with salt and pepper to elevate the flavors.
  2. Fill a medium skillet with enough water to reach 1 1/4 inches. Generously sprinkle salt into the water. Heat the water over medium heat until simmering. Gently crack the eggs one by one and slide them into the water. Poach the eggs until the whites are just set and the yolks remain runny, approximately 3 minutes.
  3. Present the hot toast on serving plates. Sprinkle Parmesan cheese shavings on top of each toast. Carefully transfer two well-drained poached eggs onto each brioche slice. Season the eggs with salt and pepper. Drizzle a portion of the basil pistou over the eggs before serving.

Jul 18, 2024