Poached Eggs & Parmesan Cheese Over Toasted Focaccia With Pesto

Filed under: Breakfast, Eggs, Eggs - Cheese & Eggs.

Poached eggs with fresh pesto sauce served on Focaccia bread covered with grilled Parmesan cheese

1/2 cup (packed) fresh basil leaves
1/2 small garlic clove
6 table spoons extra virgin oil
4 large eggs
1/2 inch thick slices of Focaccia or egg bread toasted
Parmesan cheese shaving

Puree basil, garlic and oil in a mini processor until very smooth. Season pesto to taste with salt and pepper.
Add enough water to a medium skillet to measure 1-1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat.
Crack eggs one 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 a slotted spoon, transfer 2 eggs, well drained, to each piece of focaccia.
Sprinkle eggs with salt and pepper. Drizzle with some of the pesto and serve.

Recipe Summary:
Yield: 2
Prep Time: 15 minutes
Cook Time: 3 minutes

Other recipes by The Glynn House Inn:
Mango And Hazelnut Cream Cookies
Banana Crepes With Chocolate Drizzle
Poached Eggs Italian
Belgian Waffles With Glazed Bananas
Blueberry-oatmeal Muffins
Triple Chocolate Muffins
Chocolate Chip Cookies
Scrambled Eggs New York
Raspberry & White Chocolate Muffins
Mixed Berry Smoothie
Summer Fruit Belgium Waffles

Recipe Provided By:
The Glynn House Inn
Ashland, NH

Ashland Bed and Breakfast Inns