Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou
- 1/3 cup fresh basil leaves
- Parmesan cheese shavings
- ½ small clove garlic
- 4 large eggs
- 6 tablespoons extra-virgin olive oil
- 2 1/2-inch-thick slices brioche or egg bread
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...