Open Faced Poached Egg Semi-Pesto Sandwich

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.
2 eggs
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.