delicious discourse

Breakfast for dinner

Posted in recipe by delicious:discourse on August 20, 2008

Since Bon Appetit’s photography is so much better than my amateur attempts at food photography (I would assume so, they have been doing this much longer than me), I chose to use their snap of my latest favorite dish I call egg toasts and they call “Poached Eggs and Parmesan Cheese over Toasted Brioche with Pistou.” For as many times as I have eaten this in the past three weeks, it is a good thing I shortened such a name, even though the dish is more than deserving of the description.

Excited about my first Bon Appetit since I subscribed, it was about time, this dish popped out at me because of a) the short ingredient list b) easy of assembly c) I love breakfast for dinner and d) what is not to love?—eggs, bread, cheese, and pesto ( pistou, please forgive me). So, Matt and I made it for dinner one night accompanied by a salad and we were hooked. We had it again last night and I can’t tell you how many nights before that because it is embarrassing. I have made a couple of substitutions from the recipe below. I use fresh French bread instead of brioche and since we have had some difficulty with the delicacy of poaching we have just been frying the eggs. Also, on my last trip to the grocery store, there was no basil, I know, unthinkable, so I bought some hatch chile pesto that has added a nice spicy, smoky twang. Once again, the options and combinations are really quite endless. Savor and enjoy.

Egg Toasts aka. Poached Eggs and Parmesan Cheese over Toasted Brioche with Pistou

1/3 c. packed basil leaves
1 garlic clove
6 T olive oil
1 egg per toast
brioche/french bread
thin parmesan slices

Combine basil, garlic, and olive oil in a food processor. Set aside. Fry or poach eggs in a pan while toasting slices of French bread of brioche. Once toasted, spread pistou on bread slice, place a parmesan slice on top of pistou and finish off with the egg.

Yes, that easy.

Bon Appetit!

Advertisements
Tagged with: , , , ,