Poached Eggs & Parmesan with Pesto Sauce Ingredients ½ cup (packed) fresh basil leaves (washed and dried) ½ small garlic clove 1/2-cup pine nuts 6 table spoons extra virgin olive oil 4 large eggs 4 slices of French bread about ½ inch thick 4oz (1/2 cup) Parmesan cheese grated				Printable Recipe Printable Recipe
Preparation Puree basil, garlic, pine nuts, 1oz Parmesan cheese and oil in a mini processor until very smooth. Season pesto to taste with salt and pepper Cooking Boil water in a medium skillet Turn on oven broiler to high While water is boiling place bread on a baking tray and sprinkle with Parmesan cheese Gently crack eggs into four small glasses Once water has boiled gently slide eggs into the water for 3minutes Put bread under broiler until golden brown Remove eggs from water gently with a slotted spoon onto a side plate to drain Place the toasted bread onto plates and gently transfer one egg onto each slice of bread Top each egg with a drizzle of pesto and serve Season with salt and pepper to taste If you do not have a broiler on your oven you, can still have a great tasting dish without toasting the cheese. Serves 2