Pesto Eggs “Benedict”

This recipe was inspired by my friend, Prashant.  He gave me this idea when I was visiting him at his home.  He introduced me to the easy egg poacher available at Walmart.  Makes a delicious, figure friendly breakfast or brunch.

Ingredients: Single Serving (double or triple as you need it)

Pesto Eggs Benedict Ingredients

  • 2 thick slices of tomato (these came from a neighboring farm)
  • 2 table spoons of the best olive oil you can get
  • 2 table spoons of pine nuts
  • 1 squeeze of lime (pesto usually does not have lime in it.  I used a squeeze of lime to add the tangy, citrus note of the Hollandaise that is served as part of a traditional eggs benedict.)
  • 2 eggs (these came from my chickens)
  • 1/4 clove of garlic (just a touch of raw garlic suffices.  Too much raw garlic will overpower the rest of the ingredients in the pesto)
  • 2 table spoons of grated parmesan (grate it yourself if possible)
  • 1 small bunch of the freshest basil leaves you can find (I grew these in my sunroom)
  • a pinch of coarse salt ( I used fleur de sel.  Kosher salt will also work.)
  • Freshly ground pepper to taste

Making the Pesto:  I prefer the texture of the pesto that results from using a traditional mortar and pestle.  You can use a small food processor if you like.

Pesto eggs Benedict Prep 1

  • Place the pinch of coarse salt in the pestle along with the 1/4 clove of garlic.
  • Crush the salt and garlic together to form a paste.
  • Add the pine nuts and continue to grind and form a paste.
  • Bit by bit tear in the basil leaves and continue to grind and incorporate into the paste.
  • Add the parmesan and continue to incorporate.
  • Slowly drizzle in the olive oil and continue grinding to form an emulsion.
  • Add a dash of freshly ground pepper and a squeeze of lime.

The pesto is now ready.

Assembling the dish:

Pesto Eggs benedict Prep 2

  • Using a serrated knife, cut 2 thick slices of tomato.
  • Place them on a plate and spread a thick layer of pesto on each slice.
  • Poach two eggs.
  • Place one poached egg on each slice of tomato.
  • Top the egg with a dollop of pesto.

These are the first tomatoes I received this season.  I thought this was a great way to use them.  Let me know if you like this idea.  Also if you have any suggestions or questions leave a comment below.  ENJOY:)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s