Best 3 Poached Eggs And Parmesan Cheese Over Toasted Brioche With Pistou Recipes

Eggs cooked perfectly with a smooth, buttery richness of brioche, the nutty brilliance of parmesan cheese, and the herbaceous flavor of pistou – this poached eggs and parmesan cheese over toasted brioche with pistou recipe will tantalize your taste buds and have you coming back for more. This article will guide you through a step-by-step process to create this delicious dish, from selecting the right ingredients to plating it beautifully. With careful preparation and attention to detail, you'll be able to make this restaurant-quality meal in your own home, impressing your friends and family with your culinary skills.

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POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE WITH PISTOU

Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou image

Provided by Bon Appétit Test Kitchen

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

1/3 cup (packed) fresh basil leaves
1/2 small garlic clove
6 tablespoons extra-virgin olive oil
4 large eggs
2 1/2-inch-thick slices brioche or egg bread, toasted
Parmesan cheese shavings

Steps:

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. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
Place hot toasts on plates. Top each with Parmesan. Using slotted spoon, transfer 2 eggs, well drained, to each piece of brioche. Sprinkle eggs with salt and pepper. Drizzle with some of pistou and serve.

POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE W/ PISTOU

Poached Eggs and Parmesan Cheese over Toasted Brioche W/ Pistou image

It took me longer to type the title of this than to make it! Very good brunch or breakfast recipe from Bon Appetit (August 2008). Pistou is France's version of pesto.

Provided by mary winecoff

Categories Breakfast

Time 13m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup fresh basil
1/2 small garlic clove
6 tablespoons extra virgin olive oil
4 large eggs
2 slices brioche bread or 2 slices egg bread, cut in 1/2 inch slices and toasted
parmesan cheese, shavings

Steps:

Puree basil, garlic and oil in mini-processor until very smooth. Season with salt and pepper to taste.
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 slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
Place hot toast on plates. Top each with Parmesan. Transfer 2 eggs, well drained, to each piece of brioche. Sprinkle egg with salt and pepper. Drizzle with some of pistou and serve.

Nutrition Facts : Calories 782.1, Fat 53.5, SaturatedFat 9.3, Cholesterol 423, Sodium 750.2, Carbohydrate 53.2, Fiber 3.3, Sugar 1, Protein 21.6

SAVORY PARMESAN PAIN PERDU WITH POACHED EGGS AND GREENS

Savory Parmesan Pain Perdu With Poached Eggs and Greens image

I didn't include the greens when I prepared this - I was only cooking for myself and it was really the egg I wanted. But oh my gosh .. this was some tasty French toast :) Recipe is from Gourmet magazine.

Provided by Pinay0618

Categories Breakfast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

6 slices baguette, cut 1-inch thick on a diagonal
1 cup whole milk
3 large eggs, divided
1/2 cup grated parmesan cheese
1 tablespoon unsalted butter, softened
2 teaspoons red wine vinegar, plus a few drops for cooking eggs
3 cups baby greens (2 ounces)
1 tablespoon extra virgin olive oil

Steps:

Preheat oven to 400°F with rack in middle.
Butter a 1-quart shallow baking dish or a 9-inch pie plate. Arrange bread in 1 layer in dish.
Whisk together milk, 1 egg, and 1/4 teaspoon each of salt and pepper. Pour over bread. Sprinkle with cheese and press lightly to help bread absorb custard. Let stand until absorbed, 15 to 30 minutes.
Dot with butter and bake, uncovered, until puffed and golden, 20 to 25 minutes.
Bring 2 inches water to a boil with a few drops of vinegar in a small deep skillet or saucepan. Break each remaining egg into a cup and slide into water, spacing eggs apart. Poach at a bare simmer to desired doneness (we prefer firm whites with runny yolks, 2 to 3 minutes).
Meanwhile, toss greens with remaining 2 teaspoons vinegar, oil, and 1/8 teaspoon salt.
Divide pain perdu between 2 plates and top with salad. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and place on top of salad. Lightly season eggs with salt and pepper.

Tips:

For perfectly poached eggs, bring water to a gentle simmer and add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl or ramekin before carefully slipping it into the simmering water.
For a richer and more flavorful sauce, use a good quality Parmesan cheese. Look for Parmigiano-Reggiano cheese, which is a hard, aged cheese with a nutty and slightly salty flavor.
To make the perfect pistou, use fresh basil leaves and pine nuts. Pulse the ingredients together in a food processor or blender until they are finely chopped but not pureed. The pistou should have a slightly coarse texture.
Serve the poached eggs and Parmesan cheese over toasted brioche immediately. The brioche should be crispy on the outside and fluffy on the inside.

Conclusion:

This recipe for poached eggs and Parmesan cheese over toasted brioche with pistou is a delicious and easy-to-make breakfast or brunch dish. The poached eggs are perfectly cooked and the Parmesan cheese and pistou add a rich and flavorful sauce. The toasted brioche provides a crispy and fluffy base for the eggs and sauce. This dish is sure to be a hit with your family and friends.