But the egg is so beautiful, so neatly packaged, so healthy and SO versatile. There are so many things you can make with eggs and so many ways to prepare them. You can have poached, fried, scrambled, over easy, hard boiled and more. You can make omelette, quiches, frittatas, and stratas just to name a few. Eggs are NOT just for breakfast. They make a great lunch or dinner. And don't forget dessert! My chocolate mousse was 90% eggs.
A few weeks ago, Gloria from Canela Kitchen reminded me of a recipe in the August issue of Bon Appetit for poached eggs on brioche. I remember having seen it and then seeing it again on Gloria's blog pushed me to think of it more. In fact, I couldn't stop thinking of it for a few weeks. I thought it would make a great dinner. Then came the night when I had good bread, fresh basil and as always, eggs.
It was simple other than the fact that I had never actually poached an egg before. It is a bit tricky to get it to stay together and look nice. Mine was far from perfect. But the taste? With all that golden yellow yolk oozing out onto the bread and the plate and melding with the parmesan and pistou sauce... Well that and the sips of a clean crisp chardonnay had me in near nirvana! Eggs are worth their weight in gold! So delicious. I am all about the Pistou now too. Step aside pesto, there is a new basil sauce in town!
Bored of the same old things for quick night dinners? Need something new and totally satisfying? Have an egg.
Poached Eggs and Parmesan Cheese over Toasted Brioche with Pistou
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
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.