Shop

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.


print recipe     add recipe to album
Cook Time: 5 minPrep Time: 15 min
Yield: 2 servings 

Ingredients:
• 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.


 

Sign up for our B&B Travel Newsletter

Send this Page
to a Friend

Subscribe NOW!

Subscribe
Unsubscribe

When you sign up for our B&B Travel Newsletter you are automatically
entered to Win:

1st Prize: $250 Gift Certificate to an Inn near you
2nd Prize: Set of King or Queen sheets from the Bed & Breakfast
2nd Prize: collection
3rd Prize: Signed copy of Sweets & Treats for your kitchen.



pamela lanier pamela lanier lanier travelguides elegant small hotels family travel guides golf resorts condo vacations