POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE W/ PISTOU
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
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
BUTTERED NOODLES WITH EGGS AND PARMESAN CHEESE
A very quick and easy recipe to use as a side or main dish. On the table in no time and so delicious!
Provided by Marie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles in a large pot of lightly salted water until al dente.
- While the pasta is cooking, place the eggs, grated cheese, parsley, salt and pepper into a mixing bowl and beat with a whisk until well combined.
- When the noodles are almost cooked, melt the butter in a large nonstick skillet over medium heat.
- Quickly drain the pasta and add it to the skillet.
- Toss briefly to coat it with the butter.
- Add the egg mixture to the skillet and using a flat wooden spoon, mix quickly together for less than a minute until the eggs and noodles become creamy and thick.
- Do not cook the eggs too long or they will scramble and ruin the dish.
- Serve immediately.
Nutrition Facts : Calories 650, Fat 23.9, SaturatedFat 11.6, Cholesterol 345.1, Sodium 304.1, Carbohydrate 82.2, Fiber 3.9, Sugar 2.6, Protein 25.8
POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE WITH PISTOU
Provided by Bon Appétit Test Kitchen
Yield Makes 2 servings
Number Of Ingredients 6
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.
TURKISH POACHED EGGS WITH YOGURT AND SPICY SAGE BUTTER
Make and share this Turkish Poached Eggs With Yogurt and Spicy Sage Butter recipe from Food.com.
Provided by Mercy
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir yogurt and garlic in small bowl to blend and then season to taste with salt.
- Divide the mixture equally among 4 plates, spreading to coat the the center of each plate.
- Melt butter in a heavy saucepan over medium heat, then add the sage, paprika and red pepper and stir just until the butter sizzles; remove from heat and season with salt.
- Add the vinegar to large skillet of simmering water and return the mixture to a simmer.
- Crack the eggs into the simmering water and simmer until the eggs are softly cooked, about 3 minutes.
- Using a slotted spoon or pasta server/fork, remove the eggs from the water, drain briefly and place 2 eggs atop the yogurt on each plate.
- Rewarm the butter mixture, if necessary, and spoon over the eggs.
- Serve immediately with pita bread.
Nutrition Facts : Calories 286.4, Fat 23.1, SaturatedFat 11.7, Cholesterol 410.5, Sodium 172.4, Carbohydrate 4.4, Fiber 0.1, Sugar 3.3, Protein 15
BAREFOOT CONTESSA'S PISTOU
This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with bread, crackers, or even raw veggies. You can even toss it with hot pasta. It's a little garlicky tho, so you may want to cut back on the garlic if you don't want it that strong.
Provided by Suzie-Q
Categories Spreads
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree.
- With the motor running, slowly pour the olive oil down the feed tube to make a paste.
- Pack into a container, pour a film of olive oil on top, and close the lid.
- Can also be whirled in a blender.
Nutrition Facts : Calories 1261.6, Fat 123, SaturatedFat 23.7, Cholesterol 44, Sodium 1289, Carbohydrate 21.8, Fiber 5.6, Sugar 8.8, Protein 24.5
TROPICAL BREAKFAST AMBROSIA
A mix of tropical fruits and nuts to serve with your favorite eggs and thickly sliced toasted brioche or multigrain bread. Another great recipe from my new favorite casserole cookbook.
Provided by lauralie41
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine pineapple, oranges, mango, cherries, and amaretto.
- Transfer mixture to an ungreased 3-quart casserole.
- Bake in a 350 degree oven, uncovered for 15 minutes.
- Stir in bananas, sprinkle with coconut and macadamia nuts or sliced almonds. Bake for approximately 15 minutes or until fruit is heated through and coconut/nuts are golden brown.
- Serve warm, spooning liquid in bottom of casserole over fruit.
Nutrition Facts : Calories 238.4, Fat 9.8, SaturatedFat 3.7, Sodium 26.9, Carbohydrate 40.1, Fiber 5, Sugar 30.6, Protein 2.6
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