These are no ordinary poached eggs. Rich, tender toasted brioche—or challah, if you can’t find it—adds subtle crunch while shaved Parmesan lends just the right hint of saltiness. But the real star is the pistou. France’s version of pesto, this basil-and-garlic–infused oil brings an herbal vibrance to the beloved egg, cheese, and bread combo. You might want to make extra pistou; pour leftovers over pasta for an effortless dinner.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Puree the basil, garlic, and oil in a mini processor until very smooth. Season the pistou to taste with salt and pepper.
Step 2
Add enough water to a medium skillet to measure 1 1/4 inches deep. Sprinkle salt generously into the water. Bring the water to a simmer over medium heat. Crack the eggs 1 at a time and gently slip into the water. Cook until the egg whites are just set and egg yolks are still runny, about 3 minutes.
Step 3
Place the hot toasts on individual plates. Top each with some Parmesan. Using a slotted spoon, transfer 2 eggs, well drained, to each piece of brioche. Sprinkle the eggs with salt and pepper. Drizzle with some of the pistou and serve.
