Poached Eggs and Parmesan Cheese Over Toasted Brioche W Pistou
Elevate your brunch game with this irresistible recipe for Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou. Perfectly poached eggs with luscious, runny yolks rest atop buttery, golden-brown brioche slices, creating a rich, indulgent base. Freshly grated Parmesan adds savory depth, while a vibrant homemade pistou—featuring aromatic basil, garlic, pine nuts, and a hint of lemon juice—brings a burst of herby freshness to each bite. This gourmet combination of textures and flavors feels restaurant-worthy yet is achievable in just 30 minutes. Ideal for a sophisticated breakfast or a refined brunch gathering, this dish is sure to impress.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 slices Brioche bread slices
- 4 pieces Large eggs
- 0.5 cups Parmesan cheese, freshly grated
- 1 cup Basil leaves, fresh
- 1 clove Garlic
- 2 tablespoons Pine nuts
- 0.25 cup Extra-virgin olive oil
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons White vinegar
- 2 tablespoons Butter
Instructions
Prepare the pistou: In a food processor, combine the basil leaves, garlic, pine nuts, and 0.25 teaspoon of salt. Pulse until finely chopped.
Add the lemon juice and slowly drizzle in the olive oil while processing until the mixture forms a smooth paste. Taste and adjust seasoning with more salt or lemon juice if needed. Set aside.
Toast the brioche: Melt the butter in a large skillet over medium heat. Toast each brioche slice until golden and crisp, about 2-3 minutes per side. Place the toasted brioche onto serving plates.
Poach the eggs: Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl or ramekin.
Using a spoon, swirl the simmering water to create a gentle vortex. Carefully slide one egg into the center of the vortex. Let cook for about 3-4 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to remove the poached egg and place it onto a paper towel-lined plate to drain. Repeat with the remaining eggs.
Assemble the dish: Place one poached egg on top of each toasted brioche slice. Sprinkle each egg generously with freshly grated Parmesan cheese. Season lightly with salt and pepper.
Drizzle a spoonful of the pistou over the egg and toast. Serve immediately.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 9.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 487 mg | 37% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
