Pesto Poached Eggs 
This was an amazing breakfast for one, but could easily be created for more.  This simplistic dish was so incredibly easy to make, yet tasted straight out of a restaurant.  I highly recommend you make this dish if you have all the ingredients or even 10 minutes to make something from your head.  

This was a “What’s already in the Kitchen” Super Success! 
First, I have poaching pods on hand when I’m only making a few poached eggs, instead of a whole bunch. 
To use the poaching pods, you’ll need to make sure to use a pot with a lid. (The technology uses a combination of the boiling water and the steam from the pot to cook the egg.) 
Crack the egg into a poaching pod into a pot of boiling water.  Allow eggs to cook for about 5 1/2 minutes. and pull out of the boiling water. 
(Tip: Run a knife between the egg and poaching pod to easily remove.)

While the eggs are cooking, toast up some french bread. 





When crispy, add some pre-purchased pesto sauce to the bread.  Toast for another cycle. 


On a plate, place the Pesto Toasts down first, and place the poached eggs on top.  Sprinkle with salt and pepper. 


When sliced, look for egg to have a runny, delicious consistency. Yum! 
….. 


The After Effect – THAT good!

  

2 Replies to “Pesto Poached Eggs”

  1. Everything looks tasty, and fun, too — like those ham cups. And you've given me ideas for some extra leaves of lasagna in the freezer.

    Like

  2. Everything looks tasty, and fun, too — like those ham cups. And you've given me ideas for some extra leaves of lasagna in the freezer.

    Like

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 )

Connecting to %s

%d bloggers like this: