Best 2 Poached Eggs And Parmesan Cheese Over Toasted Brioche With Pistou Recipes

Indulge in a culinary journey with our poached eggs and Parmesan cheese over toasted brioche with pistou, a symphony of flavors and textures that will tantalize your taste buds. This elevated brunch or lunch dish combines the richness of poached eggs, the nutty flavor of Parmesan cheese, the buttery goodness of toasted brioche, and the vibrant freshness of homemade pistou. Prepare to be captivated by the velvety smooth eggs, perfectly complemented by the melted cheese and the crunch of toasted brioche. The zesty and aromatic pistou adds a layer of complexity, creating a harmonious balance of flavors in every bite. Don't miss out on the accompanying recipes for the classic hollandaise sauce, a luxurious and creamy complement to your poached eggs, and the vibrant salsa verde, a tangy and herbaceous sauce that adds a pop of color and flavor to your dish.

Check out the recipes below so you can choose the best recipe for yourself!

POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE W/ PISTOU

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

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

Ingredients

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

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

Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou image

Provided by Bon Appétit Test Kitchen

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

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

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.

Tips:

To ensure perfectly poached eggs, use the freshest eggs possible. Older eggs are more likely to have a wider, weaker albumen, which can result in a less cohesive poached egg.
Use a large saucepan or skillet to poach the eggs. This will give the eggs enough room to cook evenly without overcrowding.
Bring the water to a gentle simmer before adding the eggs. If the water is boiling, the eggs will cook too quickly and the whites will become tough.
Use a slotted spoon to carefully lower the eggs into the simmering water. Do not drop the eggs in, as this can cause them to break.
Cook the eggs for 2-3 minutes, or until the whites have set and the yolks are still runny. The cooking time may vary depending on the size of the eggs.
Remove the eggs from the water with a slotted spoon and place them on a paper towel-lined plate to drain.
While the eggs are cooking, make the pistou. To make the pistou, simply combine the parsley, basil, garlic, pine nuts, olive oil, and salt and pepper in a food processor or blender and pulse until smooth.
To serve, toast the brioche slices and top each slice with a poached egg, a spoonful of pistou, and a sprinkle of Parmesan cheese.

Conclusion:

This dish is a delicious and easy way to enjoy poached eggs. The poached eggs are soft and runny, the pistou is flavorful and herbaceous, and the Parmesan cheese adds a touch of richness. This dish is perfect for breakfast, lunch, or dinner.