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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
Poached Eggs & Parmesan Cheese with Pesto on French Bread Recipe
Brought to you by The Glynn House Inn
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 • ½ cup (packed) fresh basil leaves • ½ small garlic clove • 6 table spoons extra virgin oil • 4 large eggs • ½ inch thick slices of brioche or egg bread toasted • Parmesan cheese shaving Instructions: Preparation • Puree basil, garlic and oil in a mini processor until very smooth. Season pesto to taste with salt and pepper. Cooking • Add enough water to a medium skillet to measure 1-¼ 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 brioche. Sprinkle eggs with salt and pepper. Drizzle with some of the pesto and serve. |
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