Poached Eggs And Parmesan Cheese Over Toasted Brioche W Pistou Recipes

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POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE W/ PISTOU

It took me longer to type the title of this than to make it! Very good brunch or breakfast recipe from Bon Appetit (August 2008). Pistou is France's version of pesto.

Provided by mary winecoff

Categories     Breakfast

Time 13m

Yield 2 serving(s)

Number Of Ingredients 6



Poached Eggs and Parmesan Cheese over Toasted Brioche W/ Pistou image

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.

Nutrition Facts : Calories 782.1, Fat 53.5, SaturatedFat 9.3, Cholesterol 423, Sodium 750.2, Carbohydrate 53.2, Fiber 3.3, Sugar 1, Protein 21.6

1/3 cup fresh basil
1/2 small garlic clove
6 tablespoons extra virgin olive oil
4 large eggs
2 slices brioche bread or 2 slices egg bread, cut in 1/2 inch slices and toasted
parmesan cheese, shavings

BUTTERED NOODLES WITH EGGS AND PARMESAN CHEESE

A very quick and easy recipe to use as a side or main dish. On the table in no time and so delicious!

Provided by Marie

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Buttered Noodles With Eggs and Parmesan Cheese image

Steps:

  • Cook noodles in a large pot of lightly salted water until al dente.
  • While the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
  • When the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
  • Quickly drain the pasta and add it to the skillet.
  • Toss briefly to coat it with the butter.
  • Add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
  • Do not cook the eggs too long or they will scramble and ruin the dish.
  • Serve immediately.

Nutrition Facts : Calories 650, Fat 23.9, SaturatedFat 11.6, Cholesterol 345.1, Sodium 304.1, Carbohydrate 82.2, Fiber 3.9, Sugar 2.6, Protein 25.8

1 lb thin noodles
4 eggs
1/3 cup freshly grated parmesan cheese
2 tablespoons parsley, chopped
salt (to taste)
1/4 teaspoon black pepper
4 tablespoons butter

POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE WITH PISTOU

Provided by Bon Appétit Test Kitchen

Yield Makes 2 servings

Number Of Ingredients 6



Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou image

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.

1/3 cup (packed) fresh basil leaves
1/2 small garlic clove
6 tablespoons extra-virgin olive oil
4 large eggs
2 1/2-inch-thick slices brioche or egg bread, toasted
Parmesan cheese shavings

BAREFOOT CONTESSA'S PISTOU

This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with bread, crackers, or even raw veggies. You can even toss it with hot pasta. It's a little garlicky tho, so you may want to cut back on the garlic if you don't want it that strong.

Provided by Suzie-Q

Categories     Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 5



Barefoot Contessa's Pistou image

Steps:

  • Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree.
  • With the motor running, slowly pour the olive oil down the feed tube to make a paste.
  • Pack into a container, pour a film of olive oil on top, and close the lid.
  • Can also be whirled in a blender.

Nutrition Facts : Calories 1261.6, Fat 123, SaturatedFat 23.7, Cholesterol 44, Sodium 1289, Carbohydrate 21.8, Fiber 5.6, Sugar 8.8, Protein 24.5

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil

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