Thursday, March 4, 2010
Wow. Can that title get any longer? This is what happens when your brain shuts down unexpectedly. You make yourself a seemingly simple sandwich.
I say semi pesto because this pesto doesn't have any pine nuts. That's one thing i thought I had in my pantry, but alas no sign of any.
The first time I tried to poach an egg, it almost ended in a near disaster.
Makes 2 open faced sandwiches
Open Faced Poached Egg Semi-Pesto Sandwich
2 Slices of bread.
1 c fresh basil
1/4 c extra virgin olive oil
salt and pepper to taste
1 Tbsp lemon juice
1/4 grated pamesan cheese (plus extra)
1 large garlic clove
Note: You may you ready made pesto as well.
Preheat your oven to 200˚F
In a food processor, combine the basil, olive oil, lemon juice, garlic, parmesan cheese. Blend until it forms into a thick consistency. Season with a little salt and pepper.
Spread some of the semi pesto on the untoasted bread. Coat one side evenly and place them on an ungreased baking sheet. Toast for 5-10 minutes until bread is slightly crisp.
Fill a skillet halfway with water. Add the vinegar. Bring the water to a slow boil.
The best way to add the egg into the water is to crack them into a small bowl, that way you can remove any shell that may tag along for the ride. Slowly add the egg and reduce the heat to a simmer. For for roughly 3 minutes until the egg whites have set and the yolk remains soft. Cook a little longer for harder yolks. Remove the egg with a slotted spoon and place on a paper towel to drain.
Place a poached egg on top of the pesto bread and sprinkle a little more parmesan cheese on top.