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
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
POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE WITH PISTOU
Provided by Bon Appétit Test Kitchen
Yield Makes 2 servings
Number Of Ingredients 6
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.
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
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
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