Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou
Photo by Sang An
Ingredients
- Parmesan cheese shavings
- 6 tablespoons extra-virgin olive oil
- 2 1/2-inch-thick slices brioche or egg bread
- 4 large eggs
- ½ small clove garlic
- 1/3 cup fresh basil leaves
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...
What wines go with Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou?
Chenin Blanc Wines from Loire
White Wines from Languedoc
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